Roast Salmon Fillets with Apple Salsa Verde

Name: Roast Salmon Fillets with Apple Salsa Verde
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 150g new potatoes, halved; Pinch of salt and pepper; 150g asparagus; 2 x 200g salmon fillets; 50g rocket leaves, finely chopped; 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

preparation 10 minutes
cook time 45 minutes
Serves 2

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

greatbritishapples.co.uk

Ingredients Method

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

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

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