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Image for Recipe - Roast Salmon Fillets with Apple Salsa Verde

Roast Salmon Fillets with Apple Salsa Verde

Image for Recipe - Roast Salmon Fillets with Apple Salsa Verde
  • Time preparation 10 minutes
  • cook time 45 minutes
  • Serve 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
  • 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

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