Crispy-skinned salmon with salsa verde

Create perfect crispy-skinned salmon with this easy recipe.

Recipe «Crispy-skinned salmon with salsa verde» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.