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

  • Serves: 4
cal 694
Roast Salmon Fillets with Braeburn Apple Salsa Verde
  • 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

Nutrition: per serving

  • cal694
  • fat53.8g
  • sat fat8.7g
  • carbs16.2g
  • sugar5.3g
  • fibre4.4g
  • protein35.6g
  • salt0.3g

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
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Method
  • Preheat the oven to 200C/fan 180C/Gas 6.
  • In a large roasting tin, drizzle the new potatoes in extra virgin olive oil, then season and roast in the oven for 35 minutes.
  • 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.
  • 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.
  • 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

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Nutrition: per serving

  • cal694
  • fat53.8g
  • sat fat8.7g
  • carbs16.2g
  • sugar5.3g
  • fibre4.4g
  • protein35.6g
  • salt0.3g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.