salmon recipes

Ingredients :

Fresh dill , roughly chopped	25g
Fresh mint with tough stalks removed and roughly chopped	25g
Fresh flat-leaf parsley and roughly chopped	25g
Fresh chives and roughly chopped	25g
Wholegrain mustard	1½ tbsp
Capers	2 tbsp
Toasted pine nuts	2 tbsp
Green olive stuffed with anchovies, drained (85g)	200g tin
Lemons , juice only	2
Salmon fillets	4
Wild and white basmati rice	175g
Stoned marinated black kalamata olives	50g
Toasted pine nuts	75g
Red pepper , chopped	1

Directions :

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