Name: Salmon Bake with Caper Herb Mayo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 bunches fresh parsley, stems removed, reserving 1/4 cup for garnish; 2 lemons, zested and juiced; 4 cloves garlic; 1 tablespoon crushed red chile flakes; Kosher salt and freshly ground black pepper; 1/4 cup olive oil; 12 ounces creamer potatoes, halved; 1 cup cherry tomatoes; 2 zucchini, cut into half-moons; Four 7- to 8-ounce salmon fillets; 2/3 cup mayonnaise; 1 tablespoon drained capers

Directions

Preheat the oven to 425 degrees F.
Add the parsley, lemon zest, juice, garlic, chile flakes and a pinch of both salt and pepper. With the food processor on, drizzle in the olive oil, processing until well combined and scraping the sides if needed. (Leave in the food processor.)
To a large, rimmed baking sheet, add the potatoes, tomatoes and zucchini. Drizzle with 3 tablespoons of the herb mixture and a pinch of salt and pepper. Toss and spread in single layer, making a space in the middle of the baking sheet on which to lay the salmon. Top each salmon fillet with 1 tablespoon of the herb mixture. Roast for 14 to 15 minutes.
Meanwhile, add the mayonnaise and capers to the remaining herb mixture in the food processor. Process until well combined. Transfer to a serving bowl.
Remove the salmon and vegetables from the oven and serve with the caper mayo on the side.

Salmon Bake with Caper Herb Mayo

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