Salmon with salsa verde

Salmon with salsa verde

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 12 mins

Easy

Serves 4
A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon

Nutrition and extra info

Nutrition: per serving

  • kcal375
  • fat25.9g
  • saturates3.9g
  • carbs2.6g
  • sugars1.1g
  • fibre1.8g
  • protein33.2g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 x 25g pack dill, roughly chopped
  • 1 x 25g pack mint, tough stalks removed and roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 x 25g pack flat-leaf parsley, roughly chopped
  • 1 x 25g pack chives, roughly chopped
  • 1½ tbsp wholegrain mustard
  • 2 tbsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tbsp toasted pine nut
  • 1 x 200g tin green olive stuffed with anchovies, drained (85g)
  • 2 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 salmon fillet

To serve (optional)

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

Lulu6's picture
5

This is awesome! l really wasn't too sure putting it all in the blender. I put maybe a little less mint in because I thought it would be overpowering but it was fine. I used 2 anchovies with 70g of green pitted olives and only 1 tbsp capers(rinsed). It's beautiful and would be lovely on steak or stirred through fetucine with some prawns. l agree that others may not like the lemon but I do.

angela-raz's picture
5

This was wonderful. I increased the amount of the salsa, which kept beautifully in the fridge for quite a few days and I used it for two dinner parties. We added extra pine nuts and a little tehina to it which countered the acidity of the lemon. Served it with plain rice flavoured with a little coriander and green beans. A great hit with us and all our guests. Will definitely make it again.

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
4

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
5

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
5

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
4

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
4

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…