Food, and especially healthy food, really is the way to our hearts, and what better ingredient to turn to than the versatile apple, being high in fibre, great for our guts and full of essential vitamins and minerals. This Roast Salmon Fillet, Braeburn Apple and Salsa Verde recipe is simple and so very tasty…
Apples can not only be incorporated into a variety of breakfast, lunch and dinner recipes, but can be enjoyed as a delicious snack, either on their own, with peanut butter or even cheese. Consuming an apple a day is one healthy portion towards our recommended daily fruit and vegetable intake of five-a day.
Roast Salmon Fillets with Braeburn Apple Salsa Verde
Food, and especially healthy food, really is the way to our hearts and what better ingredient to turn to than the versatile apple, being high in fibre, great for our guts and full of essential vitamins and minerals.
- 150 g new potatoes halved
- a pinch salt and pepper
For the salsa verde
- 100 g Braeburn apples skin on and finely diced
- 2 tbsp red wine vinegar
- 20 g parsley including stalks
- 20 g basil including stalks
- 10 g mint leaves only
- 1 garlic clove roughly chopped
- 2 tbsp salted capers optional
- 100 ml extra virgin olive oil plus extra for drizzling
- 150 g asparagus
- 2 x 200 g salmon fillets
- 50 g rocket leaves finely chopped
Preheat the oven to 180C, fan assisted.
Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins.
Blend together all the ingredients for the salsa verde.
Add the asparagus and salmon fillets to the roasting pan with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10 mins.
Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde.