Salmon with Salsa Verde

Salmon is one of the best sources of omega-fatty acids. It also provides valuable minerals, while fresh salmon in particular supplies copious amounts of niacin.

Ingredients for salmon with salsa verde

1 slice firm white sandwich bread, crumbled
2 tablespoons low-fat milk
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed
2 anchovy fillets
1 tablespoon lemon juice
Freshly ground black pepper
2 tablespoons olive oil
4 salmon fillets, skinned (200g each)
1 small bunch rocket (optional)

Preparation method for salmon with salsa verde

1. Preheat the oven to 200°C. Combine the bread and milk in a shallow bowl; put aside to soak.

2. Combine the parsley, capers, anchovies, lemon juice and a good grinding of pepper in a food processor. Pulse to combine. Add the soaked bread and process until puréed. With the motor still running, slowly add the oil; process until smooth.

3. Spray a baking tray with cooking spray. Place the salmon, rounded-side-up, on the tray. Bake for 6 to 10 minutes or until the salmon is rare to medium. Serve on a bed of rocket leaves, if using, with the salsa spooned on top.

From: Eat Well, Stay Well