Lemon and rosemary salmon with salsa recipe
Lemon and Rosemary Salmon with Salsa recipe
Ingredients
| 6 | salmon fillets, ca 200g |
| 6 sprig(s) | rosemary |
| 2 | lemons |
| 12 | bay leaves |
| 3 tbsp | olive oil |
| 750 g | cherry tomatoes |
| For the salsa: | |
| 60 g | fresh herbs: mint, parsley, basil, chives |
| 1 clove(s) | garlic |
| 2 tbsp | green olives, pitted |
| 2 tbsp | capers, drained, rinsed |
| 1 tsp | Dijon mustard |
Instructions
Preheat oven to 200°C.
Place the salmon skin side down on a board. Top each fillet with 1 sprig rosemary, 2 lemon slices and 2 bay leaves. Use some string to tie in place.
Place tomatoes in a roasting pan and drizzle with oil. Add the salmon and bake for 15 minutes.
Remove from the oven, cover with foil, and leave to rest for 5 mihutes.
Combine all ingredients for the salsa in a blender and process until smooth.
Drizzel over the salmon and serve.
Preparation time:
ca. 30 min
easy
n/a
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