Roast salmon fillets with Braeburn apple salsa verde
The salsa verde is also delicious with steak and chicken
SERVES 2 PREP 10 MINS COOK 45 MINS
150g new potatoes, halved
Pinch of salt and pepper
FOR THE SALSA VERDE:
100g Braeburn apples, skin on and finely diced
2tbsp red wine vinegar
20g parsley, including stalks
20g basil, including stalks
10g mint, leaves only
1 clove garlic, roughly chopped
2tbsp salted capers (optional)
100ml extra virgin olive oil, plus extra for drizzling the new potatoes
150g asparagus
2 x 200g salmon fillets
50g rocket leaves, finely chopped
1 Preheat oven to 200C/180C fan.
2 Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins.
3 Blend the salsa verde ingredients.
4 Add the asparagus and salmon fillets to the roasting pan along with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10 mins
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