Salmon with Salsa Verde
You only need 20 minutes and a few ingredients to cook this delicious, healthy, and quick salmon with salsa verde meal. Pair it with a salad for a hearty lunch or light dinner.
Ingredients
- 0.4 oz flatleaf parsley
- 1 TB small capers, drained and finely chopped
- 1 clove garlic, crushed with a garlic press
- 3-4 sprigs fresh thyme, leaves picked
- 1 TB red wine vinegar
- 2 TB olive oil, plus extra drizzle to fry the salmon
- 4 boneless salmon fillets skin on (approx. 4.6 oz/ each) (we use Wild Pastures seafood)
- Your favorite mixed salad leaves to serve (optional)
- Sea salt
- Freshly ground black pepper
Instructions
- Finely chop the picked thyme leaves (you must yield around ½ TB) and add to the bowl. Add the red wine vinegar and two tablespoons of olive oil, then season with salt and pepper. Mix well to combine and set aside.
- Drizzle some olive oil into a large non-stick pan over high heat. Fry the salmon skin-side down for 1-2 minutes until golden and crispy. Flip to fry all sides until the salmon is done to your liking, approx. another 2-4 minutes.
- Serve the salmon with a little salsa verde drizzled over and enjoy with your favorite salad or steamed greens alongside.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 2gProtein: 31gFat: 22gSaturated Fat: 4.5gSodium: 130mgFiber: 1gSugar: 1g