From above, a wide white platter holds four blush-pink salmon fillets over caramelized fennel wedges, scattered with glossy burst cherry tomatoes. Vivid green salsa verde is spooned in painterly streaks, finished with pistachio crumbs, lemon zest, and delicate cilantro leaves for a striking spring palette.

Roasted Salmon with Cilantro-Pistachio Salsa Verde, Fennel & Burst Tomatoes

Name: Roasted Salmon with Cilantro-Pistachio Salsa Verde, Fennel & Burst Tomatoes
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Yield: 4
Cuisine: Italian
Ingredients: cilantro, 1 packed cup tender leaves and stems washed; salmon fillets, 4 pieces (about 6 oz each) none; flat-leaf parsley, 1 packed cup leaves only; fennel bulbs, 2 medium trimmed and cut into 1-inch wedges; cherry tomatoes, 2 cups none; pistachios, 1/2 cup shelled and lightly toasted; large lemon, 1 zest finely grated and juice divided; capers, 2 tbsp drained; garlic, 2 cloves one smashed and one finely grated; Calabrian chili paste, 1 tsp none; Dijon mustard, 1 tsp none; honey, 1 tsp none; baby arugula, 2 cups none; Parmigiano-Reggiano, 1 1/2 oz shaved for serving; olive oil, 6 tbsp divided; kosher salt, 1 1/2 tsp or to taste; black pepper, 3/4 tsp or to taste

Category Main Course

Prep 20 minutes

Cook 27 minutes

Style Italian

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: April 28, 2026

This spring-ready Italian-inspired main course pairs silky roasted salmon with a vibrant cilantro-pistachio salsa verde, sweet roasted fennel, and jammy cherry tomatoes. Cilantro is used in an unexpected but delicious way: blended with parsley, lemon, capers, and pistachios for a fresh, green sauce that feels bright and seasonal rather than predictable.

Ingredients (for 4)

Cilantro - 1 packed cup - tender leaves and stems washed
Salmon fillets - 4 pieces (about 6 oz each) - none
Flat-leaf parsley - 1 packed cup - leaves only
Fennel bulbs - 2 medium - trimmed and cut into 1-inch wedges
Cherry tomatoes - 2 cups - none
Pistachios - 1/2 cup - shelled and lightly toasted
Large lemon - 1 - zest finely grated and juice divided
Capers - 2 tbsp - drained
Garlic - 2 cloves - one smashed and one finely grated
Calabrian chili paste - 1 tsp - none
Dijon mustard - 1 tsp - none
Honey - 1 tsp - none
Baby arugula - 2 cups - none
Parmigiano-reggiano - 1 1/2 oz - shaved for serving
Olive oil - 6 tbsp - divided
Kosher salt - 1 1/2 tsp - or to taste
Black pepper - 3/4 tsp - or to taste

Preparation

Step 1 - 🔥🍽️🧻

Preheat the oven to 425°F (220°C). Line a sheet pan or large baking dish with parchment if you like.
Step 2 - 🍅🌿🔥

Put the fennel wedges and cherry tomatoes on the pan. Toss with 2 tbsp olive oil, the smashed garlic clove, 1/2 tsp kosher salt, and a little black pepper. Roast for 15 minutes.
Step 3 - 🌿🍋🥄

In a food processor, pulse cilantro, parsley, pistachios, capers, grated garlic, lemon zest, 2 tbsp lemon juice, Dijon, honey, Calabrian chili paste, 3 tbsp olive oil, 1/2 tsp salt, and black pepper until finely chopped but still textured. Add 1 to 2 tsp water or a little more olive oil if needed to make it spoonable.
Step 4 - 🐟🧂🫒

Pat the salmon dry. Season with the remaining 1/2 tsp salt, black pepper, and a light drizzle of olive oil.
Step 5 - 🐟🔥🍅

Take the pan from the oven and move the vegetables aside to make space. Add the salmon fillets and roast for 10 to 12 minutes, until the salmon is just cooked and the tomatoes have burst.
Step 6 - 🥬🍋🫒

Toss the baby arugula with a squeeze of lemon juice and a tiny drizzle of olive oil.
Step 7 - 🍽️🧀✨

Spoon salsa verde onto plates or a serving platter. Arrange the roasted fennel, tomatoes, and salmon on top. Finish with the dressed arugula, shaved Parmigiano-Reggiano, extra pistachios if you want, and a little more lemon zest.
Step 8 - 🍴🌿😋

Serve right away with extra salsa verde on the side.

Additional

If you want to lean even more seasonal, add a handful of blanched snap peas or asparagus to the tray for the last 8 minutes of roasting. The cilantro here works beautifully because it brings a softer, more citrusy lift than basil, especially with fennel and salmon. For a dinner-party look, serve everything on one large platter and let the green sauce pool dramatically underneath the fish.