Ingredients
¼ cup fresh parsley
finely chopped
¼ cup fresh dill
finely chopped
2 shallots
finely chopped
2 tsp capers
finely chopped
4 anchovies
finely chopped
⅓ cup olive oil
(80ml)
¼ tsp lemon rind
finely grated
1 lemon
juiced
4 salmon fillets
1 tsp olive oil
extra
Equipment
- 1 non-stick frypan
- 1 bowl
Instructions
- Finely chop herbs, shallots, capers and anchovies. Combine in a bowl with oil, lemon rind and juice. Season well.
- Heat extra oil in a non-stick frypan over medium heat. Season salmon fillets and cook, skin-side down, for 3-4 mins.
- Turn and cook for a further 2-3 minutes.
- Serve with salsa spooned over the top, roasted potato slices and a green salad on the side.
Notes
Tip
If you have any of the green salsa left over, you could also serve it with steak or lamb.
Variation
Dill and parsley go well with fish, but you could use other herbs combinations, e.g. chives, chervil, mint or basil.
