Salmon with salsa verde

• dill pack

  roughly chopped

• mint pack

  tough stalks removed and roughly chopped

• flat-leaf parsley pack

  roughly chopped

• chives pack

  roughly chopped

• wholegrain mustard↗1 ½ tbsp tbsp
• caper↗2 tbsp tbsp
• toasted pine nut2 tbsp tbsp
• green olive tin

  stuffed with anchovies, drained (85g)

• lemons↗2

  juice only

• salmon fillets↗4
• wild and white basmati rice175g g
• stoned marinated black kalamata olive↗50g g
• toasted pine nut75g g
• red pepper↗1

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.

2. 2

   Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 – 12 minutes or until cooked through.

3. 3

   If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.

4. 4

   Pile the salsa verde on top of the salmon fillets. Serve with the rice.