Salmon and Roast Potatoes with Salsa Verde

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz all the ingredients to a fine pure in a food processor or in a bowl using a stick blender

Step 2

Preheat the oven to 180° C fan-forced

Step 3

Toss the potatoes with the salt, pepper and olive oil. Spread them out on a large baking tray and roast with 50 minutes, tossing once at the 30-minute mark, until golden and soft all the way through. Allow to cool on the tray for 10 minutes, or even to room temperature.

Step 4

Tumble the potatoes into a bowl. Add 1/4 cup of salsa verde. Toss gently, then taste and add more salt if desired. Serve warm or at room temperature.

Step 5

Heat a frying pan over a medium high heat and add the oil. Season the salmon with salt and fry, skin side down, for about three minutes.

Step 6

Roll the Phillips over to cook each of the remaining sides for about 1 minute each until the salmon is cooked through. Remove the salmon to a serving plate.

Step 7

Pour any rendered oil from the pan, wipe out the pan with paper towel and return to the heat.

Step 8

Add the butter to the pan and fry the garlic for about two minutes, stirring frequently, until the garlic is lightly browned and the butter is foaming and a hazelnut brown.

Step 9

Add the parsley and stir through quickly, then pour the contents of the pan over the salmon. Serve with lemon wedges.