Roast Salmon Fillets with Apple Salsa Verde
A perfect spring supper that's ready to eat in under an hour! The zingy salsa verde pairs perfectly with the rich salmon and fresh asparagus
10 minutes prep, 45 minutes cook
Serves 2
Ingredients
150g new potatoes, halved
Pinch of salt and pepper
150g asparagus
2 x 200g salmon fillets
50g rocket leaves, finely chopped
For the salsa verde:
100g British apples, such as Braeburn, skin on and finely diced
2 tbsp red wine vinegar
20g parsley, including stalks
20g basil, including stalks
10g mint, leaves only
1 clove garlic, roughly chopped
2 tbsp salted capers (optional)
100ml extra virgin olive oil, plus extra for drizzling the new potatoes
Method
Preheat oven to 180°C.
Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins
Blend all ingredients for the salsa verde
Add the asparagus and salmon fillets to the roasting pan with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10 mins
Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde
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