baked salmon with salsa verde
  • Servings: 8
  • 1 cup chopped parsley
  • 1/2 cup chopped chives
  • 1/3 cup chopped dill sprigs
  • 1 small red onion, finely chopped
  • 1 long red chilli, finely chopped
  • 1 garlic cloves, crushed
  • 1 tablespoon seeded mustard
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 2 x 650g salmon fillets, skin intact
  • lemon wedge, to serve
  1. preheat oven to 220 degrees C. fan forced. combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl
  2. place 1 salmon fillet, skin-side down, on a board. top with two thirds of the parsley mixture. top with remaining fillet, skin-side up. tie with kitchen string at 3cm intervals. rub with remaining oil. place in a baking dish
  3. cook for 15 minutes for medium-well done or until cooked to your liking. cut into 8 slices. serve with lemon wedges and remaining parsley mixture