Salmon with salsa verde new potatoes

Salmon with salsa verde new potatoes

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

Prep: 10 mins Cook: 15 mins


Serves 2 with leftover salsa verde
Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal384
  • fat20g
  • saturates3g
  • carbs21g
  • sugars1g
  • fibre2g
  • protein31g
  • salt0.5g


  • 250g new potato, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 salmon fillets, skin on, about 140g each
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small bunch flat-leaf parsley, roughly chopped
  • small bunch basil, roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 4 anchovies, roughly chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 1 large garlic clove, roughly chopped
  • juice 1 lemon



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

  • sugar snap pea, to serve (optional)


  1. Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.

  2. 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.

  3. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Apr, 2018
I also swapped the anchovies for mustard in order to make it vegetarian. A very versatile sauce and a very easy recipe.
2nd May, 2015
Made the salsa verde only - left out the anchovies to make the sauce vegetarian & added a teaspoonful of Dijon mustard. Was really lovely with new potatoes - really gutsy & flavourful.
Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?