Rick Stein Roasted Salmon with Salsa Verde Recipe

2 tablespoons parsley leaves

2 mint leaves

4 tablespoons capers

6 anchovy fillets in olive oil, drained

3 garlic cloves

4 large vine-ripened tomatoes, each cut into 8 slices

1/2 teaspoon dried chilli flakes

1 large bunch of fresh thyme

10 tablespoons water

Approximately 4 tablespoons olive oil

S & P

What's Next:

425 F or 220 C.

3 tablespoons of the capers, the anchovy fillets and 1 garlic clove together on a board into a coarse paste and season to taste with a little salt.

Line the base of a large baking tray or roasting tin with a sheet of non-stick baking paper and then lay the tomatoes in rows of 4 down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).

1 large sprig of the thyme and sprinkle over

3 tablespoons of the oil, the water, and some salt. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.

Brush the skin-side of one salmon fillet with oil, season lightly with salt and place skin-side down on top of the tomatoes. Lightly season it with salt and then cover with the salsa verde mixture.

Lightly season the cut face of the second salmon fillet and place skin-side up on top. Brush the skin with the rest of the oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season with salt and pepper.

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

Cut the salmon across into portion-sized pieces and serve with some of the cooking juices.

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