salmon and salsa verde served with new potatoes and green vegetables

Salmon Parcels with Salsa Verde

Using fresh herbs is a great way to add flavour to your meals. Salsa Verde is easy to make and delicious served with fish or vegetables or stirred into soups or stews. Here it accompanies fillets of salmon, baked in foil parcels.

Dinner
Lunch
Easy
Fish
Vegetables
Time 15 minutes to prepare, 8-10 minutes to bake
Skill Level Easy
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Ingredients List

 

Serves 4
  • 4 salmon fillet portions
  • ½ lemon sliced
  • Sea salt/freshly ground black pepper
  • ½ packet of flat-leaf parsley
  • 2 large sprigs fresh mint
  • 1 large sprigs of basil
  • 2 tbsp capers drained and rinsed
  • 2 anchovy fillets from a tin drained and patted dry
  • 1 small clove garlic
  • 1 tbsp dijon mustard
  • Juice of half a lemon
  • 2 tbsp extra virgin olive oil
US Imperial - Metric

Instructions

  1. Preheat the oven to 180 C / 350 F.
  2. Spray or brush 4 pieces of foil with a little extra virgin olive oil. Place one salmon fillet on each piece of foil, with a lemon slice and some salt and pepper.  Seal each parcel tightly and place them on a baking tray.
  3. Bake for 8-10 minutes until the salmon is just cooked through.
  4. Meanwhile make the Salsa Verde by adding the remaining ingredients to a high speed blender. Pulse until you have a rough sauce.   You can loosen the sauce with a splash of water if you think it is too thick.
  5. Serve the salmon with a spoonful of the salsa verde on top.

Notes

  • Delicious served with boiled new potatoes and a cooked vegetable green salad.
  • Any left over Salsa Verde will keep for up to 3 days in the fridge.