Grilled Salmon, Salsa Verde Potatoes, Asparagus

Crispy-skinned grilled salmon fillet, herby salsa verde covered new potatoes and fresh, crunchy asparagus; this dish is healthy, simple but full of delicious flavour.

For the salmon:

  • 2 salmon fillets
  • Tin of anchovies
  • Olive oil
  • Salt and pepper

For the potatoes:

  • Around 10 new potatoes (or as many as you want)
  • 1 pack of mint
  • 1 pack of parsley
  • 1 pack of basil
  • 1-2 garlic cloves
  • 3 anchovies from a tin of anchovies (the same one as for the salmon)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Tablespoon capers
  • Tablespoon Dijon mustard
  • Tablespoon red wine vinegar
  • 3 mini gherkins
  • A grinding of salt and pepper
  • Olive oil
  • 1 pack of asparagus


  1. Make the salsa verde. Place all of the ingredients (apart from the olive oil) in a food processor/mini chopper. Blitz until chopped very finely and almost paste like. Add a glug of olive oil and blitz again- you’re looking for the same consistency as a pesto. Add a couple tablespoons of water if you want it thinner.

2. Place the new potatoes in a large pan filled with cold, salted water. Bring to the boil and allow to cook for around 8-10 minutes.

3. Meanwhile, heat the grill to high. Season the salmon fillets with a little salt and pepper. Place the salmon fillets, skin side up in a dish. Pour over the oil from the anchovy tin and place over the remaining anchovies. Grill for around 5 minutes until the skin is crisp, turn over and grill for another 4 minutes. These timings depend a lot on the size of your salmon fillets- mine were fairly large. You are aiming to still have a slightly opaque pink centre- this makes the salmon juicy and never dry.

4. Cook the asparagus for around 5 minutes in boiling salted water. I do this in a frying pan so that they fit.

5. Drain the potatoes and toss with a couple tablespoons of the salsa verde.

6. Place the salmon on a plate and drizzle over some of the oil leftover (the anchovies will have broken down into the oil; don’t be scared about it being too ‘fishy’ as they just give an amazing savoury flavour) place the potatoes and asparagus alongside.