Roast Salmon Fillets with Apple Salsa Verde

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!

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)