Braised leeks & peas
A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main
Salmon with salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 x 25g pack dillroughly chopped
- 1 x 25g pack minttough stalks removed and roughly chopped
- 1 x 25g pack flat-leaf parsleyroughly chopped
- 1 x 25g pack chivesroughly chopped
- 1 ½ tbsp wholegrain mustard
- 2 tbsp caper
- 2 tbsp toasted pine nut
- 1 x 200g tin green olivestuffed with anchovies, drained (85g)
- 2 lemonsjuice 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 pepperchopped
Nutrition: per serving
- kcal375
- fat25.9g
- saturates3.9g
- carbs2.6g
- sugars1.1g
- fibre1.8g
- protein33.2g
- salt0.7glow
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.
