• 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


  • 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.
  • Heat the coconut oil in a large, non-stick frying pan over a medium heat.
  • Cook the salmon, skin side down for 10-12 minutes until cooked through. Turn over and cook for another minute.