Baked Salmon with Salsa Verde
1 C fresh flat-leaf parsley leaves, chopped
¼ C fresh chives, chopped
¼ C fresh basil (or other soft herb), chopped
1/3 C fresh dill sprigs, chopped
1 small red onion, finely chopped
1 long red chilli, finely chopped
1 garlic clove, crushed
1 T wholegrain mustard
¼ C lemon juice
1/3 C olive oil
1 x 1.3kg pinboned salmon fillet, skin on
Lemon wedges, to serve
- Preheat oven to 220°C/200°C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl.
- Trim the tail portion off the fillet, cut into two pieces of equal length, then season with salt and pepper. Place the wider salmon piece, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining salmon, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil and sprinkle with salt. Place in a baking dish.
- Cook for 15 – 20 minutes for medium or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture.
Recipe adapted from taste.com.au
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