Experience the taste of the Mediterranean with our delicious Salmon with Salsa Verde recipe. This delicious baked fish dish captures the essence of freshness and flavor, allowing you to indulge in culinary delight. The combination of tender salmon, zesty lemon and tangy olives creates a symphony of flavors that will make your taste buds dance. Topped with a rich and aromatic green herb sauce, every bite is an explosion of delicious sensations. Prepare to enjoy the best of the Mediterranean from the comfort of your own home.
- 1 x 25g pack of dill, coarsely chopped
- 1 x 25g pack of mint, hard stems removed and roughly chopped
- 1 x 25g pack of flat-leaf parsley, coarsely chopped
- 1 x 25g pack of chives, roughly chopped
- 1½ tbsp whole grain mustard
- 2 tbsp capers
- 2 tbsp toasted pine nuts
- 1 x 200 g can of green olives filled with anchovies, drained (85 g)
- 2 lemons, juice only
- 4 salmon fillets
- 175g wild and white basmati rice
- 50g pitted, marinated black Kalamata olives
- 75g roasted pine nuts
- 1 red pepper, chopped
- Preheat the oven to 200°C/fan 180°C/gas 6.
- For the salsa verde, place the herbs, mustard, capers, pine nuts, olives and the juice of 1 ½ lemons in a food processor and chop roughly.
- Place the salmon fillets on a lightly oiled baking sheet.
- Squeeze the juice from the remaining half lemon and season with freshly ground black pepper.
- Cook in the oven for 10 – 12 minutes or until cooked through.
- If you are serving the rice with it, cook it according to the instructions on the package.
- Mix olives, pine nuts and red pepper.
- Once the rice is cooked, stir in the olive mixture.
- Layer the salsa verde on the salmon fillets.
- Serve with the rice.
Equipment and tools
- cutting board
- measuring spoon
- Mixing spoon
- baking pan
Please note that this recipe may contain allergens. It is important to check all ingredients for possible allergens before preparing this dish. Common allergens that may appear in this recipe include anchovies, nuts and olives. If you or your guests suffer from food allergies or dietary restrictions, please exercise caution and consult a physician if necessary.
Storage and leftovers
If you have leftover salmon with salsa verde, you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the salmon in a preheated 350°F (175°C) oven for about 10-15 minutes or until heated through. Alternatively, you can enjoy the leftovers cold as a salad or in a sandwich.
Health Benefits of Salmon with Salsa Verde
Health Benefits of Salmon with Salsa Verde
Salmon with salsa verde is not only a delicious dish, but it also has a lot to offer in terms of health benefits. The combination of salmon, salsa verde and accompanying ingredients creates a nutritious and well-rounded meal. Let’s explore the health benefits of each component below:
Salmon is a popular fatty fish that is rich in omega-3 fatty acids, which are vital for our bodies. Omega-3 fatty acids are known to reduce inflammation, support heart health, and improve brain function. In addition, salmon is an excellent source of high-quality protein, vitamin B12, vitamin D and selenium. Including salmon in your diet can promote overall health and well-being.
The salsa verde used in this recipe is rich in herbs such as dill, mint, flat-leaf parsley and chives. These herbs provide a range of antioxidants, vitamins and minerals that have positive effects on our health. Dill is known for its digestive and anti-inflammatory properties. Mint has a digestive effect, promotes oral health and can help relieve headaches. Flat-leaf parsley is an excellent source of vitamin K, vitamin C and other antioxidants. Chives contain vitamins A, C and K as well as important minerals such as calcium and iron. All of these herbs in salsa verde make a flavorful and nutritious addition to the dish.
In addition to salmon and salsa verde, this recipe contains a variety of other ingredients that contribute to its health benefits.
Capers are small flower buds that are often pickled and used in various dishes. They are low in calories but rich in antioxidants and phytochemicals and offer anti-inflammatory and anti-cancer properties. Capers also provide minerals such as iron, calcium and copper.
Pine nuts are nutrient-rich seeds that add a crunchy texture and nutty flavor to the dish. They are a great source of healthy fats, vitamins, minerals and antioxidants. Pine nuts are known to support heart health, improve energy levels and promote satiety.
The recipe suggests using green olives stuffed with anchovies. Anchovies are a good source of omega-3 fatty acids, which have positive effects on brain health and reduce inflammation. Olives themselves are packed with monounsaturated fats, vitamin E, and antioxidants that provide heart-protecting benefits.
The juice of lemons adds a tangy flavor to the dish while providing a good amount of vitamin C. Lemons are known for their immune-boosting properties, aiding digestion and possibly aiding weight loss.
Red pepper, pitted, marinated Kalamata black olives, and toasted pine nuts in the recipe provide additional flavors, textures, vitamins, minerals, and antioxidants. Red peppers are rich in vitamin C and other antioxidants. Kalamata olives contain heart-healthy monounsaturated fats. Roasted pine nuts provide healthy fats and important nutrients.
Overall, this salmon salsa verde recipe will not only tantalize your taste buds but also provide a number of health benefits. From the omega-3 fatty acids in salmon to the antioxidant-rich herbs in salsa verde and other nutritious ingredients, this dish is a great addition to a balanced and healthy diet.