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Salmon with salsa verde new potatoes

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2 with leftover salsa verde
  • Easy
  • Serves 2 with leftover salsa verde
  • Easy
  • Calories 384
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 1
  • Protein 31
  • Fat 20
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 384
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 1
  • Protein 31
  • Fat 20
  • Fibre 2
  • Salt 0.5

Ingredients

  • 250g new potatoes, 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 capers
  • 4 anchovies, roughly chopped
  • 1 large garlic clove, roughly chopped
  • juice 1 lemon
  • sugar snap pea, to serve (optional)

Method

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

  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.

  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.

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