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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 1 bunch parsley finely chopped
- 2 tablespoons pickles finely chopped
- 2 tablespoons capers finely chopped
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 1 lemon finely grated rind
- 2 tablespoons lemon juice
- 4 salmon fillets
- baby potatoes Steamed, to serve
- greens
- broccolini
Method
- To make salsa verde, combine parsley, pickles, capers, olive oil, garlic, lemon rind and juice in a bowl. Season to taste.
- Heat a large non-stick frying pan on high. Cook salmon fillets, skin-side down, for 2-3 mins. Turn and cook for another 2-3 mins, or until cooked to desired doneness.
- Top salmon and potatoes with salsa verde, and serve with steamed potatoes and broccolini.
