Lemon and rosemary salmon with salsa recipe
Lemon and Rosemary Salmon with Salsa recipe
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|6||salmon fillets, ca 200g|
|3 tbsp||olive oil|
|750 g||cherry tomatoes|
|For the salsa:|
|60 g||fresh herbs: mint, parsley, basil, chives|
|2 tbsp||green olives, pitted|
|2 tbsp||capers, drained, rinsed|
|1 tsp||Dijon mustard|
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.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Lemon and rosemary salmon with salsa recipe
Recipe type: xarchivex
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