Roast Salmon Fillets with Apple Salsa Verde
Serves Serves 2
About this recipe
Wild oily fish is a fantastic source of omega 3, known to reduce the incidence of dementia and potentially has a role in improving mood. Having oily fish a couple of times a week is a feature of the Mediterranean diet too, so try out this mid-week meal. It’s really quick too!
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Ingredients
- 100g Braeburn, skin on finely diced
- 2 tbsp red wine vinegar
- 20g Parsley (including stalks)
- 20g Basil (including stalks)
- 10g mint (leaves only)
- 1 clove garlic, roughly chopped
- 2 tbsp salted capers (optional)
- 100ml extra virgin olive oil
- 150g new potatoes, halved
- 150g Asparagus
- 200g x2 Salmon Fillets
- 50g Rocket leaves, finely chopped
Instructions
- Preheat oven to 180C, fan assisted
- Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins
- Blend all the ingredients for the salsa verde
- Add the asparagus and salmon fillets to the roasting pan with potatoes
- Drizzle with half the salsa verde and continue to cook for a further 10mins
- Remove from the oven and fold through the rocket leaves
- Top with the rest of the salsa verde
Tip
Try using avocado oil instead of extra virgin for a slightly different creamy taste (you can roast the potatoes in avocado oil as well)
Meal type: Dinner, Side, Snacks
Diet type: Dairy Free, Gluten Free, Vegan, Vegetarian
Time: 20-40 mins
