THIS dish is a little taste of summer and full of flavour.
The combination of salmon, garlic, fruit and herbs means it’s packed with healthy vitamins and minerals, too, so you can give yourself a pat on the back for being so health-conscious.
If you want to give it a slightly different flavour, you can use avocado oil, which gives it a creamier flavour.
Thanks to greatbritishapples.co.uk for this week’s recipe.
150g new potatoes, halved
For the salsa verde:
100g Braeburn, skin on and finely diced
2 tbsp red wine vinegar
20g parsley, including stalks
20g basil, including stalks
10g mint, leaves only
1 clove garlic, roughly chopped
2 tbsp salted capers (optional)
100ml extra-virgin olive oil, plus extra for drizzling new potatoes
2 x 200g salmon fillets
50g rocket leaves, finely chopped
Preheat oven to 200C/180°C fan/Gas Mark 4.
Drizzle the new potatoes in extra-virgin olive oil. Season and roast in the oven for 35 minutes.
Blend all the ingredients for the salsa verde.
Add the asparagus and salmon fillets to the roasting pan with potatoes.
Drizzle with half the salsa verde and continue to cook for a further 10 minutes.
Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde.
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