Name: Salmon with salsa verde new potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2 with leftover salsa verde
Cuisine: Italian
Ingredients: 250g new potato 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 caper; 4 anchovies roughly chopped; 1 large garlic clove roughly chopped; juice 1 lemon; sugar snap pea to serve (optional)

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Salmon with salsa verde new potatoes

Salmon with salsa verde new potatoes

Katy Greenwood

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Serves 2 with leftover salsa verde

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.6 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

250g new potato

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 caper
4 anchovies

roughly chopped
1 large garlic clove

roughly chopped
juice 1 lemon
sugar snap pea

to serve (optional)

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Nutrition: per serving

kcal384

low
fat20g
saturates3g
carbs21g
sugars1g
fibre2g
protein31g
salt0.5g

Method

step 1

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

Recipe from Good Food magazine, October 2013

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A star rating of 4.8 out of 5.6 ratings

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