Parsley plays a fresh, supporting role in this easy herb-crusted salmon recipe. Serve with a side of rice or quinoa to soak up all of the delicious pan juices.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil; set aside.

  • In a small bowl soak the raisins in hot water until softened and plump, about 10 minutes. Drain; set aside. To another small bowl add tomatoes and capers. Drizzle with 2 tablespoons of the olive oil; toss gently to coat.

  • Meanwhile, in a food processor combine parsley, the remaining 2 tablespoons olive oil, garlic, salt, and crushed red pepper. Cover; process until smooth.

  • Remove salmon from freezer; place on the prepared pan. Spoon parsley mixture over each salmon fillet, spreading to cover. Spoon tomato mixture around salmon on the baking pan.

  • Roast, uncovered for 14 to 15 minutes. Remove pan from oven. Add raisins, stirring into tomato mixture. Return pan to oven; roast 14 to 15 minutes more or until fish flakes easily with a fork.

  • Transfer salmon to a platter; spoon over tomatoes, capers, raisins, and any remaining pan juices. Sprinkle with fresh parsley leaves, if desired.

Fresh or Thawed Fish

If using fresh or thawed fish (not frozen): Start by roasting tomato mixture 18 minutes. Then add salmon to baking pan, along with the raisins. Roast 10 to 12 minutes more.

Nutrition Facts

310 calories; 21 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 12 g monounsaturated fat; 62 mg cholesterol; 332 mg sodium. 769 mg potassium; 7 g carbohydrates; 1 g fiber; 4 g sugar; 24 g protein; 0 g trans fatty acid; 1412 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 54 mcg folate; 4 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Reviews (2)

17 Ratings
  • 5 star values: 6
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Rating: Unrated
Please add the cook times for the frozen version.
Rating: Unrated
No instructions on how long to cook the version with frozen salmon!