Roast Salmon Fillets with Braeburn Apple Salsa Verde

Give your diet a boost of green with this salmon bake dish that has asparagus, apples, parsley, basil and mint in it from English Apples & Pears

Healthy Diet

By Healthy Diet

Serves: 4
cals 649
Roast Salmon Fillets with Braeburn Apple Salsa Verde

Ingredients

  • 300g new potatoes, halved
  • 2 tbsp olive oil
  • Pinch salt and pepper
  • 300g asparagus
  • 4 x 150g salmon fillets
  • 100g rocket, finely chopped

For the salsa verde

  • 2 tbsp red wine vinegar
  • 20g parsley, including stalks
  • 20g basil, including stalks
  • 10g mint, leaves only
  • 1 garlic clove, roughly chopped
  • 2 tbsp capers (optional)
  • 100ml extra virgin olive oil, plus extra for drizzling
  • 1 Braeburn apple, skin on and finely diced

Method

  1. Preheat the oven to 200C/fan 180C/Gas 6.
  2. In a large roasting tin, drizzle the new potatoes in extra virgin olive oil, then season and roast in the oven for 35 minutes.
  3. Use a hand blender to blend all the salsa verde ingredients, except the apples, to a consistency where there’s still some texture. Stir in the apples.
  4. After the potatoes have been cooking for 35 minutes, add the asparagus and salmon fillets to the roasting pan. Drizzle with half the salsa verde and continue to cook for a further 10 minutes.
  5. Remove the salmon and potatoes from the oven, fold through the rocket and top with the rest of the salsa verde.

Try using avocado oil instead of extra virgin for a slightly different creamy taste (you can roast the potatoes in avocado oil as well).

Discover more sweet and savoury recipe inspiration at englishapplesandpears.co.uk

Nutrition: per serving

cal

694

fat

53.8g

sat fat

8.7g

carbs

16.2g

sugar

5.3g

fibre

4.4g

protein

35.6g

salt

0.3g