Salmon with salsa verde new potatoes
Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish
- Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 384
- fat 20g
- saturates 3g
- carbs 21g
- sugars 1g
- fibre 2g
- protein 31g
- salt 0.5g
Ingredients
- 250g new potatoes, halved
- 2 salmon fillets, skin on, about 140g each
- 3 tbsp olive oil
- 1 shallot, roughly chopped
- small bunch flat-leaf parsley, roughly chopped
- small bunch basil, roughly chopped
- 2 tbsp capers
- 4 anchovies, roughly chopped
- 1 large garlic clove, roughly chopped
- juice 1 lemon
- sugar snap pea, to serve (optional)
Method
Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.