Crispy-Skinned Salmon With Salsa Verde Recipe

Name: Crispy-Skinned Salmon With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh continental parsley leaves, coarsely chopped; 1/4 cup fresh basil leaves, coarsely chopped; 1/4 cup fresh mint leaves, coarsely chopped; 6 anchovy fillets, rinsed, finely chopped; 1 tablespoon baby capers; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; 12 small chat potatoes; 400g green beans; 4 Coles salmon fillets, skin-on; 2 tablespoons bought aioli; Lemon wedges, to serve

Servings: persons

1/4 cup fresh continental parsley leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
6 anchovy fillets, rinsed, finely chopped
1 tablespoon baby capers
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
12 small chat potatoes
400g green beans
4 Coles salmon fillets, skin-on
2 tablespoons bought aioli
Lemon wedges, to serve

1
Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.
2
Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.
3
Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.
4
Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup fresh continental parsley leaves, coarsely chopped, 1/4 cup fresh basil leaves, coarsely chopped, 1/4 cup fresh mint leaves, coarsely chopped, 6 anchovy fillets, rinsed, finely chopped, and more.

Yes, Crispy-Skinned Salmon With Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy-Skinned Salmon With Salsa Verde

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