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Roast side of salmon with salsa verde
Fruit and vegetables
15g flatleaf
parsley
leaves, chopped
5g
mint
leaves, chopped
1 clove
garlic
, crushed
4 large vine-ripened
tomatoes
, each cut into 8 slices
2
garlic
cloves, sliced
1 large bunch fresh
thyme
1.8kg/4lb
waxy potatoes
, such as Charlotte
Tins, packets and jars
3 tbsp
capers
1 tbsp
capers
½ tsp
dried chilli
flakes
Cooking ingredients
6 anchovy fillets in
olive oil
, drained
3 tablespoons
olive oil
salt and freshly ground
black pepper
salt
Dairy, eggs and chilled
20g/¾oz
butter
, melted
Meat, fish and poultry
1 2.5kg/5½lb to 2.75kg/6lb side of
salmon
, scales removed and cut in half, OR 2 x 1kg/1¼lb
salmon
fillets
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