Salmon Fillets with Apple Salsa Verde

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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  • 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
  1. Preheat oven to 180C, fan assisted
  2. Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins
  3. Blend all the ingredients for the salsa verde
  4. Add the asparagus and salmon fillets to the roasting pan with potatoes
  5. Drizzle with half the salsa verde and continue to cook for a further 10mins
  6. Remove from the oven and fold through the rocket leaves
  7. Top with the rest of the salsa verde


Try using avocado oil instead of extra virgin for a slightly different creamy taste (you can roast the potatoes in avocado oil as well)

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Dinner, Side, Snacks, Dairy Free, Gluten Free, Vegan, Vegetarian

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