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Roasted salmon with salsa verde, new potatoes and warm green bean salad

A home-style Roasted salmon with salsa verde, new potatoes and warm green bean salad made with Garlic Crushed, Olive Oil, Water, White Wine Vinegar, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1 clove
• 3 tbsp
• 10 tbsp
• 1 tbsp
• 7 tbsp
• 1 bunch

Method (preview)

1. 1

   For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove.

2. 2

   Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.

3. 3

   Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes.

4. 4

   Lightly season with salt and then cover with the salsa verde mixture.

5. 5

   Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.

6. 6

   Roast the fish for 25 minutes, until the skin is lightly browned and the flesh still slightly pink in the centre.

7. 7

   Remove the salmon from the oven and leave it to rest briefly.

8. 8

   Bring 2.

9. 9

   5cm/1in of water to the boil in a large pan, then reduce to a simmer.

10. 10

    Add the potatoes and sprinkle them liberally with salt.

11. 11

    Cover the pan with a tight-fitting lid and steam for about 20 minutes, checking the water level regularly, until tender when pierced with the tip of a small knife, but not falling apart.

12. 12

    Transfer the potatoes to a bowl, brush with a little melted butter and serve.

13. 13

    Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.

14. 14

    Drain the beans well and return them to the pan.

15. 15

    Toss with the spring onions and mustard dressing.

16. 16

    Pile into a serving bowl and serve warm.

17. 17

    To serve, cut the salmon across into portion-sized pieces.

18. 18

    Serve with some of the cooking juices, spooned over, some of the roasted tomatoes, with bean salad and steamed potatoes to the side.