Instructions

• Preheat oven to 300°F (150°C). Drizzle 1 teaspoon olive oil in baking dish large enough for salmon filets.
• Pat salmon dry, season with salt and pepper, and place skinned-side down in dish. Zest half of lemon over salmon. Bake for 20 to 25 minutes, until just cooked through.
• Meanwhile, finely chop parsley and basil. Add capers, then continue chopping until everything is finely minced.
• Transfer to bowl. Zest remaining lemon half into herbs and squeeze in juice. Grate in garlic, then add 3 tablespoons olive oil and red pepper flakes. Stir well and season to taste.
• Top salmon with salsa verde. Serve with extra salsa on the side.