Salmon with salsa verde

Salmon with salsa verde

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
375
protein
33.2g
carbs
2.6g
fat
25.9g
saturates
3.9g
fibre
1.8g
sugar
1.1g
salt
0.7g

Ingredients

  • 1 x 25g pack dill, roughly chopped
  • 1 x 25g pack mint, tough stalks removed and roughly chopped
  • 1 x 25g pack flat-leaf parsley, roughly chopped
  • 1 x 25g pack chives, roughly chopped
  • 1½ tbsp wholegrain mustard
  • 2 tbsp capers
  • 2 tbsp toasted pine nuts
  • 1 x 200g tin green olive stuffed with anchovies, drained (85g)
  • 2 lemons, juice only
  • 4 salmon fillets

To serve (optional)

  • 175g wild and white basmati rice
  • 50g stoned marinated black kalamata olives
  • 75g toasted pine nuts
  • 1 red pepper, chopped

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Method

  1. Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
  2. Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.
  3. If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
  4. Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Recipe from bbcgoodfood.com, February 2012

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Comments

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elle-london's picture

I'm not eating starchy carbohydrates at the moment so what veg would be good with this to complement the salmon and salsa and make it a bit more filling than with salad?

petercarter's picture
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Be careful not to overdo the lemon, otherwise it will drown all the other flavours in the salsa. If necessary, use the juice of only one lemon in the salsa, and add a tablespoonful of water if you need more liquid in the blender.

lolomuds's picture
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I can't believe how nice this dish is! The salsa verde is to die for!! The only change I made was not using mint as I am not a big fan. This dish so tasty, the whole family enjoyed including our son who isn't quite 2 yet. Will be a firm family favourite now.

treaclepud's picture

Too yummy for words! I might make slightly different salsas from time to time, to see what else goes well.

tweetie-pie's picture
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Made this tonight - family loved it - was v tasty! Left the mint out of the salsa verde as I'm not too keen on it, but put everything else in, and served with the rice and a salad....yum!

Frantic Flapjack's picture
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This was a taste sensation! Wasn't sure about it before making it but it turned out really well. Served with the rice and the braised leeks & peas on this site. Husband loved it.

charlottenjsmith's picture
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I made this last night and my husband loved it. The salsa verde adds such a fab flavour to the salmon. We liked the salsa verde so much we added it the rice too and added some asparagus cut up too. Really lovely and fresh for spring!

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