Roast Salmon With Salsa Verde | Oregonian Recipes

Ingredients

• 2 slices white bread, crusts removed and cut into ¼-inch pieces
• 2 slices white bread, crusts removed and cut into ¼-inch pieces
• 3 anchovy fillets, minced
• 1 large clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon drained capers
• 1-1/2 tablespoons white wine vinegar or lemon juice
• 1/2 cup extra-virgin olive oil
• 1-1/4 cups packed fresh Italian (flat-leaf) parsley
• 1/4 cup packed fresh mint or tarragon
• 1-1/2 pounds salmon fillets, pin bones removed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper