Oven Baked Salmon with Salsa Verde

Ingredients
- 750g boneless salmon fillet, skin on
- 1 lemon, zested, then thinly sliced, plus extra wedges to serve
- 2 cups parsley, plus extra to serve
- 3/4 cup olive oil
- 1/4 cup drained baby gherkins
- 2 Tbsp capers, drained
- 1 Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- 1 garlic clove, crushed
- Salt and pepper
Method
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1. Preheat oven to 180°C (160°C fan-forced). Line a large, shallow oven tray with baking paper.
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2. Place salmon skin-side down onto the tray.
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3. Zest one of the lemons and then thinly slice. Reserve the other lemon for serving.
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4. In a small food processor blend parsley, oil, gherkins, 1 tablespoon of capers, mustard, vinegar, garlic, lemon zest, salt and pepper until well combined. Set aside.
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5. Arrange sliced lemon and remaining capers over the salmon. Season.
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6. Bake for 15-20 minutes until just cooked through.
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7. Serve immediately, drizzled with half the salsa verde, extra lemon wedges and the remaining salsa verde in a bowl on the side.
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PER SERVE
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• Energy 1933Kj • Protein 18g • Total Fat 42g • Saturated Fat 8g • Carbohydrates 3g • Sugars 3g • Sodium 463mg
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Dietary and Nutritional information info supplied by NZ Nutrition Foundation