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Roast Salmon Fillets with Braeburn Apple Salsa Verde

INGREDIENTS

150g new potatoes, halved
Pinch of salt and pepper

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 the new potatoes

150g asparagus
2 x 200g salmon fillets
50g rocket leaves, finely chopped

METHOD

  • Preheat oven to 180C, fan assisted
  • Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins
  • Blend all ingredients for the salsa verde
  • Add the asparagus and salmon fillets to the roasting pan with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10 mins
  • Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde
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