Last week, I cracked open my good ol’ copy of Giada’s Feel Good Food, and I made Baked Salmon with Arugula Salsa Verde.  Not only was it fast, easy and inexpensive, it was delicious and healthy.  Cooking this kind of dinner makes me feel like I am #winning.  The salsa verde is a sauce-and-salad-in-one, and it’s perfect over steamed quinoa.

| Baked Salmon with Arugula Salsa Verde | (serves 4)

Ingredients for Sauce:

• 1 cup finely chopped arugula
• ⅔ cup finely chopped fresh flat-leaf parsley
• ½ cup extra-virgin olive oil
• ¼ cup capers, rinsed and drained
• 1 tsp grated lemon zest
• 2 Tbsp fresh lemon juice (from 1 large lemon)
• Kosher salt
• ¼ tsp crushed red pepper flakes

Ingredients for Fish:

• 2 Tbsp chopped fresh flat-leaf parsley
• 2 Tbsp chopped fresh chives
• 1 tsp grated lemon zest
• 4 (4-oz) skinless salmon fillets, each about 1 inch thick
• 1 Tbsp extra-virgin olive oil
• Kosher salt and freshly ground pepper
• Lemon wedges, for serving (optional)

For sauce:

1. Combine arugula, parsley, olive oil, capers, lemon zest, lemon juice, ¾ tsp salt, and red pepper flakes in a small bowl.

For fish:

1. Preheat oven to 375°F. Mix parsley, chives, and lemon zest in a small bowl. Coat salmon fillets all over with olive oil. Put on a rimmed baking sheet. Season with 1 tsp salt and ¾ tsp pepper. Sprinkle herb mixture over top of fish, pressing slightly to adhere.
2. Bake fish 9 to 10 minutes. Put 1 fish fillet on each of 4 plates. Spoon arugula salsa verde alongside. Serve with lemon wedges, if desired.

This is a perfect Monday Night meal.  It won’t stress you out, and it will help you start to feel healthy again after an indulgent weekend (or was it just me who had 125 margaritas??)…

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