"Crispy-skinned Salmon with Salsa Verde"
1/4 cup fresh continental parsley leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
6 anchovy fillets, rinsed, finely chopped
1 tablespoon baby capers
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
12 small chat potatoes
400g green beans
4 Coles salmon fillets, skin-on
2 tablespoons bought aioli
Lemon wedges, to serve
Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.
Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.
Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.