Salmon with salsa verde new potatoes

• new potato↗250g g

  halved

• salmon fillets↗2

  skin on, about 140g each

• olive oil↗3 tbsp tbsp
• shallot↗1

  roughly chopped

• small bunch flat-leaf parsley↗

  roughly chopped

• small bunch basil↗

  roughly chopped

• caper↗2 tbsp tbsp
• anchovies↗4

  roughly chopped

• large garlic clove↗1

  roughly chopped

• juice 1 lemon
• sugar snap pea↗

  to serve (optional)

Step-by-step instructions

1. 1

   Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.

2. 2

   Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.

3. 3

   Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.