Salmon with green salsa

Salmon with green salsa


Serves 4


  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 2 shallots
  • 2 tsp capers
  • 4 anchovies
  • 1/3 cup (80ml) olive oil
  • 1/4 tsp lemon rind, finely grated
  • 1 lemon, juiced
  • 4 salmon fillets
  • 1 tsp olive oil, extra


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.

Find more fish recipes

Serving Suggestions


  • Dill and parsley go well with fish, but you could use other herbs combinations, e.g. chives, chervil, mint or basil.
  • If you have any of the green salsa left over, you could also serve it with steak or lamb.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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