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Roasted Salmon with Salsa Verde, New Potatoes and Warm Green Bean Salad

Roasted salmon fillets layered with tangy salsa verde, served alongside steamed waxy potatoes and a warm mustard-dressed green bean salad.

HealthyDinnerSeafoodSalmonHigh Protein
Estimated Nutrition
Calories
1955
kcal / serving
7820 kcal total
Carbs
78.2g
per serving
312.8 g total
Fat
132.6g
per serving
530.4 g total
Protein
116.3g
per serving
465.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Capers
1
tbsp
Capers
1
tbsp
Dijon Mustard
1
tbsp
White Wine Vinegar
Dairy
20
g
Butter
melted
Liquids
10
tbsp
Water
NutsSeeds
15
g
Flat leaf Parsley
leaves, chopped
5
g
Mint
leaves, chopped
1
clove
Garlic
crushed
2
clove
Garlic
sliced
0.5
tsp
Chilli Flakes
dried
1
bunch
Thyme
fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Olive Oil
7
tbsp
Extra Virgin Olive Oil
Seafood
6
piece
Anchovy Fillets
in olive oil, drained
2
kg
Salmon Fillets
two 1kg fillets
Vegetables
4
piece
Vine-Ripened Tomatoes
each cut into 8 slices
1.8
kg
Potatoes
slightly waxy, such as Charlotte
500
g
Green Beans
fine, stalk ends removed
1
bunch
Spring Onions
trimmed and thinly sliced

Method

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