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Salmon with salsa verde and summer roast vegetables

July 3, 2016 By Rachel Leave a Comment

Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Salmon with salsa verde and summer roast vegetables
Print Recipe
If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.
  • CourseMain Dish
Servings
4 People
Servings
4 People
Ingredients
  • 500 g boneless skinless salmon fillet you can also use 4 salmon portions
  • 1-2 garlic cloves
  • 1 bunch herbs, parsley, basil and mint Wild garlic also works well.
  • 1 juice and zest of 1 lemon
  • 1 tbsp capers
  • 3-4 tbsp olive or rapeseed oil
  • Freshly ground black pepper and salt if required
Vegetables
  • 500 g small new potatoes
  • 2 medium courgettes chopped into chunks
  • 1 small punnet of cherry tomatoes
  • 1 large pepper - chopped into chunks
  • olives
  • 1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. Fresh thyme and rosemary are ideal
  • 3-4 tbsp olive or rapeseed
  • Salt and freshly ground black pepper
Servings: People
Instructions
  1. Add the herbs, lemon zest, and capers to a food processor and blitz. Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
  2. Spread the mixture of the salmon and set aside.
  3. Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes. Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
  4. Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.
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Filed Under: Fish, Seasonal Tagged With: smoked salmon

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