Crispy Skin Salmon with Lemon and Herb Mash and Salsa Verde


4 x 200gm Portion Salmon
2 x Lemon, Zest and Juiced
4 large Potato, peeled and diced
50ml Cream
50gm Butter

Salsa Verde
½ bunch Parsley
½ bunch Dill
½ bunch Basil
1 Lemon, juiced
100ml Olive Oil
50gm Capers
1 clove Garlic


• Place all Herbs, lemon, garlic, oil, capers in food processor and blitz until all herbs are broken down. Set aside
• Place Potato in saucepan with cold water, boil until tender. Mash to remove lumps add butter, cream and lemon. Season to taste.
• To cook Salmon
o Lightly salt the skin
o Place in a hot pan with a little oil
o Put into oven on 190 degree for 5-6min
• Serve with mash and salsa verde.


Serves: 4