Salmon with salsa verde
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.