Salmon Salsa Verde with sliced Roasted Potatoes served with Greens and a Chickpea and Feta Side Salad

Salmon Salsa Verde:

1. Preheat oven 200 degrees.
2. Combine herbs, ½ the olive oil, lemon juice and mustard.
3. Place 1 salmon fillet skin side down.
4. Top with parsley mixture.
5. Top with remaining fillet, skin side up.
6. Tie with unwaxed kitchen string 3cm intervals.
7. Rub with remaining oil.
8. Place in baking dish.
9. Cook for 15 mins for medium well or until cooked to your liking.
10. Cut into slices and serve with lemon wedges

Chickpea and Fetta Side Salad:

1. Wash and slice all salad ingredients.
2. Cub feta cheese.
3. Wash chick peas and add to salad.
4. Dressing with a dash of olive oil and pinch of salt.

Sliced Roasted Potatoes:

1. Pre heat oven to 180 degrees.
2. Wash kipfler potatoes, slice thinly and do not peel.
3. Place olive oil into a baking dish and add potatoes once oil is hot.
4. Sprinkle rosemary and salt over potatoes.
5. Add potatoes to baking dish once oil is very hot.
6. Bake in the oven for approx 1 hour.