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Roast Salmon Fillets with Salsa Verde, Potato and Rocket Salad and Heirloom Tomato Salad

This beautiful tasting dish is a great Christmas meal. It's packed with delicious flavours that the whole family will love!


  • 2 x 1kg salmon fillets, skin on, cut from two sides of the same fish

  • Salt and freshly ground black pepper

  • Potato and Rocket Salad

  • 1.2kg kipfler potatoes, scrubbed

  • 1/3 cup (80ml) extra virgin olive oil

  • 1 tablespoon (20ml) red wine vinegar

  • 2 tablespoons parsley, roughly chopped

  • 300g rocket leaves

  • 1 red onion, finely sliced

  • Salsa Verde

  • 1 clove garlic

  • 1 cup flat-leaf parsley

  • 1 cup basil leaves

  • 2 tablespoons drained capers, rinsed

  • 2 tablespoons (40ml) lemon juice

  • 2/3 cup (160ml) olive oil

  • Heirloom Tomato Salad

  • 800g mixed heirloom tomatoes

  • ½ bunch mint, leaves removed

  • ½ bunch basil, leaves removed

  • ¼ (60ml) olive oil


  • 1.

    Preheat the oven to 220°C (200°C fan-forced).

  • 2.

    For the potato and rocket salad, place potatoes in a large baking dish, drizzle with one tablespoon olive oil and season with salt and pepper. Roast for 40 to 45 minutes or until golden. Whisk remaining ¼ cup olive oil with red wine vinegar and parsley and season to taste with salt and pepper. Place rocket in a serving bowl, top with onion and cooled potatoes. Drizzle with dressing just before serving.

  • 3.

    For salsa verde, blend or process garlic, parsley, basil, capers, lemon juice until finely chopped. Add 1/3 cup olive oil and process to combine. Season to taste with salt and pepper and divide in half – half will be spread between the salmon fillets and the remaining half served as a sauce with the cooked salmon.

  • 4.

    Line a large baking tray with baking paper. Place eight x 30cm lengths of cooking string vertically on top. This makes tying the filled salmon sides together much easier.

  • 5.

    Remove any bones from salmon fillets with tweezers. Place one salmon fillet, skin-side down, on prepared baking tray and spread with one half of the salsa verde. Top with remaining fillet, skin-side up. Tie with string at 5cm intervals and season with salt and pepper. Bake for 15 minutes for medium rare or for a further 5 to 10 minutes for well done.

  • 6.

    For heirloom tomato salad, slice tomatoes into bite sized pieces or leave whole if small. Place in a serving bowl, scatter with torn mint and basil leaves, season with salt and pepper and drizzle with olive oil.

  • 7.

    Add the remaining 1/3 cup olive oil to the reserved one half of salsa verde and mix well.

  • 8.

    Serve the salmon, sliced crossways, with the salsa verde, potato and rocket salad and heirloom tomato salad.

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