I am often asked for a good sauce recipe to have with fish – this is one of my favourites. You can easily adapt the ingredients to taste, as you like.

Recipe from The Vital Nutrition Cookbook.

Ingredients (serves 2)

For the salsa verde:

    • 1 clove garlic, roughly chopped
    • Generous handful of parsley, basil and tarragon
    • 2 tsp capers
    • 1 tsp Dijon mustard
    • 4 or 5 marinated anchovies
    • Juice of ½ lemon
    • 2-3 tblsp olive
    • Black pepper

For the salmon

    • 2 wild salmon fillets
    • 1 tsp coconut oil


  1. Place all the ingredients for the salsa verde in your blender and blitz to make a smooth sauce. You can add a little extra oil and/or lemon juice if it gets a bit sticky in your blender. Season to taste.
  2. Heat the coconut oil in a large, non-stick frying pan over a medium heat.
  3. Cook the salmon, skin side down for 10-12 minutes until cooked through. Turn over and cook for another minute.