Serves: 2
Recipe from Great British Apples
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Ingredients
150g new potatoes, halved -
Pinch of salt and pepper -
150g asparagus -
2 x 200g salmon fillets -
50g rocket leaves, finely chopped -
For the salsa verde:
100g Braeburn, skin on and finely diced -
2 tbsp red wine vinegar -
20g parsley, including stalks -
20g basil, including stalks -
10g mint, leaves only -
1 clove garlic, roughly chopped -
2 tbsp salted capers (optional) -
100ml extra virgin olive oil, plus extra for drizzling the new potatoes
Method:
Preheat oven to 180C, fan assisted
Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins
Blend all the ingredients for the salsa verde
Add the asparagus and salmon fillets to the roasting pan with 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
Tip:
Try using avocado oil instead of extra virgin for a slightly different creamy taste (you can roast the potatoes in avocado oil as well)
