Name: Salmon with salsa verde
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 x 25g pack dill roughly chopped; 1 x 25g pack mint tough stalks removed and roughly chopped; 1 x 25g pack flat-leaf parsley roughly chopped; 1 x 25g pack chives roughly chopped; 1 ½ tbsp wholegrain mustard; 2 tbsp caper; 2 tbsp toasted pine nut; 1 x 200g tin green olive stuffed with anchovies, drained (85g); 2 lemons juice only; 4 salmon fillets; 175g wild and white basmati rice; 50g stoned marinated black kalamata olive; 75g toasted pine nut; 1 red pepper chopped

1 x 25g pack dill
roughly chopped
1 x 25g pack mint
tough stalks removed and roughly chopped
1 x 25g pack flat-leaf parsley
roughly chopped
1 x 25g pack chives
roughly chopped
1 ½ tbsp wholegrain mustard
2 tbsp caper
2 tbsp toasted pine nut
1 x 200g tin green olive
stuffed with anchovies, drained (85g)
2 lemons
juice only
4 salmon fillets

To serve (optional)

175g wild and white basmati rice
50g stoned marinated black kalamata olive
75g toasted pine nut
1 red pepper
chopped

Method

step 1
Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
step 2
Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.
step 3
If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
step 4
Pile the salsa verde on top of the salmon fillets. Serve with the rice.