Roast salmon fillet with salsa verde

8 pieces salmon fillet 100-150g
2 tbsp capers 50g approx
2 tbsp small gherkins 50g approx 1 small bunch of flat leaf parsley
1 small bunch of mixed fresh green herbs such as basil, chives, coriander, mint, dill, fennel and chervil
8 anchovy fillets 30g can approx
1 lemon
100ml olive oil

Serves 8
Oven 150°C

To prepare the salsa verde finely chop the 2 bunches of fresh herbs, the capers, gherkins and the anchovies. Add these to a bowl along with the juice and finely grated zest of the lemon and the olive oil. Mash together using either a large pestle and mortar or pulse using a food processor to form a course paste and season well.

In a non-stick frying pan drizzle a little olive oil and heat until hot. Season the salmon fillets and place in the pan for a minute on each side so they begin to colour. Place onto a baking tray skin side down and top each piece with a thin spread or medium sized dollop of the salsa verde then bake for a further 10–15 minutes until cooked through.

To serve place a small heap of green bean salad or roast vegetables in the centre of the plate and top with a piece of salmon. Serve with bowls of buttered new potatoes and a fresh green salad in the middle of the table.