Salmon is incredibly nutritious, rich in omega 3 fatty acids, and a great source of protein, B-vitamins, potassium and selenium – all important for optimal body and brain function. It is recommended to include at least 2 servings of fish in your weekly diet. Choose wild caught ocean fresh fish where possible, and find a good local supplier.

  • 1/2 cup flat leaf parsley
  • 2 Tbsp chives (chopped)
  • 3 dill cucumbers
  • 1 tsp capers
  • 2 tsp wholegrain mustard
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 4 salmon fillets
  • 500g baby potatoes (halved)
  • 6 yellow squash (thinly sliced)
  • 125g snap peas
  • 125g snow peas
  • Process parsley and chives then add the cucumber, capers, mustard, olive oil and lemon juice.  Blitz again and when almost smooth, season.
  • Cook the potatoes in a large saucepan for 10-12 minutes or until tender.  Add the squash and peas for the last 5 minutes of cooking.  Drain.  Add one third of the salsa verde mixture, toss to coat and set aside (covered to keep warm).
  • Preheat the grill (medium-high) and place the salmon skin side up on a foil lined baking tray.  Make diagonal cuts across the salmon skin with a sharp knife and lightly brush with oil.
  • Cook under the grill for 2-3 minutes or until the skin is crisp.  Then turn and cook for a further 5 minutes.  Divide salmon and vegetables onto plates and spoon the remaining salsa verde over the salmon.

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