Salmon with salsa verde new potatoes

budget recipes family meals midweek meals salmon recipes salsa verde

N/A

Serves 2 with leftover salsa verde

Source

Ingredients

250g new potato , halved

2 salmon fillets , skin on, about 140g each

3 tbsp olive oil

1 shallot , roughly chopped

small bunch flat-leaf parsley , roughly chopped

small bunch basil , roughly chopped

2 tbsp caper

4 anchovies , roughly chopped

1 large garlic clove , roughly chopped

juice 1 lemon

sugar snap pea , to serve (optional)

Method

Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.

Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.

Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.