Salmon with salsa verde



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2 cups finely chopped parsley
¼ cup finely chopped gherkins
2 tablespoons capers, finely chopped
2 tablespoons olive oil
1 garlic clove, crushed
finely grated rind of 1 lemon
2 tablespoons lemon juice
4 salmon fillets
steamed baby potatoes, broccolini
or other greens, to serve

$7.50 per serve

kJ 1635, fat 23g, sat fat 5g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make salsa verde, combine parsley, gherkins, capers, olive oil, garlic, lemon rind and juice in a bowl. Season to taste.

2. Heat a large non-stick frying pan on high. Cook salmon fillets, skin-side down, for 2-3 minutes. Turn and cook for another 2-3 minutes, or until cooked to your liking.

3. Serve salmon with steamed potatoes and broccolini. Top salmon with a dollop of salsa verde and drizzle a little over potatoes.