Share this Recipe; Lunch; Main; Spring ; Summer; Ingredients. Salmon with tangy salsa verde is one of the best flavour combinations. Salmon, for example, would be too strong in flavour. Recipe Steps … The huge amount of parsley used in this dish is simulating the green color for the sauce, thus the name. The word salsa verde means green sauce. Drizzle with half the salsa verde and continue to cook for a further 10 mins. The sauce is not green actually. Thanks to the salty brine from the olives and tart lemon juice in the green olive salsa verde, this versatile sauce works well with all salmon. Add the asparagus and salmon fillets to the roasting pan with the potatoes. Slow-Roasted Salmon with Dill and Lemon Salsa Verde. If you have lots in your garden, by all means use them for this recipe. Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde. Heat a large non-stick frying pan on high. Ingredients You’ll Need: Here’s everything you’ll need to make this slow-roasted salmon: a large filet of salmon, (between 1-2 pounds), olive oil, Castelvetrano olives, parsley, green onion, and lemon. Season to taste. If using keta, cook a minute less and take care not to dry out the lean fish. Make a side of salmon for Christmas or a buffet. 2 servings, 500 Calories a serving › How to Cook. 2. Salmon salsa verde. Ingredients. Pair Slow-Roasted Salmon with Green Olive Salsa Verde with the perfect side dish like Creamy Parmesan Polenta, Coconut Lime Rice, or Whipped Japanese Sweet Potatoes. Print Recipe . To make salsa verde, combine parsley, gherkins, capers, olive oil, garlic, lemon rind and juice in a bowl. Blend all ingredients for the salsa verde. Salmon with seasonal greens, vine ripen cherry tomatoes and lemon salsa verde. 45 minutes. Suitable for a Carb conscious diet, Mediterranean diet, Paleo diet, Pescatarian diet, Gluten Free, Soya Free, Dairy free. And yes, this dish uses a lot of parsley. Serves 4 to 6. 1 skinless side of salmon (2 to 2 1/2 pounds) 2 tablespoons olive oil, plus more Recipe adapted from the Alaska Seafood Marketing Institute.