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A chilled whole poached salmon with herb mayonnaise has been the centerpiece of many a buffet. In this version boneless salmon fillets are spread with an herbed sauce, then baked to make a no-fuss, lovely main-course for a serve-yourself feast. If you wish to serve the fish hot, skip the cooling process.

Baked Salmon Fillets with Salsa Verde

Salsa Verde:
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup sliced blanched almonds
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
1/2 cup extra virgin olive oil

Vegetable oil for brushing
2 (3-pound) salmon fillets, skin on

Lemon wedges, for accompaniment

1. To make the salsa verde: In a food processor fitted with the metal blade, process all of the ingredients except the oil. With the machine running, gradually add the oil. Process, occasionally stopping the machine to scrape down the sides of the bowl, until the salsa is smooth, about 45 seconds. Set aside.
2. Position the racks in the center and top third of the oven and preheat to 350*F (175*C). Brush a 2-foot long sheet of extra wide aluminum foil well with oil. Rub your fingers over the surface of a fillet and use tweezers to remove any stray bones. (Sterilize the tweezers first over an open flame.) Place the fillet, skin side down, on the foil and spread with half of the salsa. Bring the long sides of the foil up to meet over the fillet, and fold tightly to seal. Fold the short sides closed. Place on a large baking sheet. Repeat with the other fillet and the remaining salsa.
3. Bake for 20 minutes. Switch the position of the fillets from top to bottom. Continue baking until the fish is done, about 20 minutes more. To check for doneness, open the foil and insert a knife between the flakes of the flesh in the center of the fillets-it will be evenly opaque or have just a blush of pink in the center.
4. Open the foil and let the fillets stand until cooled to room temperature. Rewrap and refrigerate until well chilled, at least 4 hours or overnight. To serve, slide the fillets onto a platter. Cut the salmon on the platter into individual portions. Serve with lemon wedges on the side.

Makes 16 to 20 buffet servings.