Crispy-skinned salmon with salsa verde

Cooking Fish Crispy-skinned salmon with salsa verde

Create perfect crispy-skinned salmon with this easy recipe.

Lables: High fibre Low carb Low sugar Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.
  2. Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.
  3. Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.
  4. Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.

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1/4 cup fresh continental parsley leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
6 anchovy fillets, rinsed, finely chopped
1 tbsp baby capers
1 tbsp fresh lemon juice
1/4 cup extra virgin olive oil
12 small chat potatoes
400g green beans
4 Coles salmon fillets, skin-on
2 tbsp bought aioli
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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