Grilled salmon with salsa verde

This crispy skinned salmon is served with vegetables and salsa verde for a complete family meal.

• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons chives, chopped
• 3 dill cucumbers, chopped
• 1 teaspoon baby capers, rinsed, drained
• 2 teaspoons wholegrain mustard
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 500g baby potatoes, halved
• 6 yellow squash, thinly sliced
• 125g sugar snap peas
• 125g snow peas, halved lengthways
• 4 (about 120g each) salmon fillets, skin on
• Olive oil spray

Energy 2083kJ	Fat saturated 5.00g
Fat Total 28.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 27.00g	Dietary Fibre 5.00g
Protein 33.00g	Cholesterol mg
Sodium 230.00mg

All nutrition values are per serve.

1. Step 1

   Process parsley and chives in a food processor until coarsely chopped. Add the cucumber, capers, mustard, oil and lemon juice. Process until the salsa verde is almost smooth. Season.

2. Step 2

   Cook the potato in a large saucepan of boiling water for 10-12 mins or until tender. Drain well. Boil, steam or microwave squash for 1 min or until almost tender. Add the combined peas and cook for a further 2 mins or until just tender. Drain. Place vegetables in a bowl. Add one-third of the salsa verde and toss to coat. Cover to keep warm.

3. Step 3

   Meanwhile, preheat grill on medium-high. Place salmon, skin-side up, on a baking tray lined with foil. Use a sharp knife to make diagonal cuts 2cm apart in the salmon skin. Lightly spray both sides of salmon with oil. Cook under grill for 2-3 mins or until skin is crisp. Turn and cook for 4-5 mins for medium or until cooked to your liking.

4. Step 4

   Divide salmon and vegetables among serving plates. Spoon the remaining salsa verde over the salmon.