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Salsa verde salmon with toasted hazelnuts

Salsa verde salmon with toasted hazelnuts


This vibrant green sauce is a great way to pep up any midweek meal and tastes delicious with salmon and toasted hazelnuts

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2736kj 659kcal
  • Fat
    High 59%
  • Saturates
    High 31%
  • Sugar
    Low 2%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 39g

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  • ½ x 25g pack flat leaf parsley, finely chopped
  • ½ x 25g pack basil, finely chopped
  • ½ x 25g pack coriander, finely chopped
  • 1 large garlic clove, roughly chopped
  • 1 tbsp drained jarred capers, roughly chopped
  • 1 tsp Co-op Dijon mustard
  • 4 tbsp Co-op extra virgin olive oil
  • 220g pack Co-op salmon fillets
  • 250g pack Co-op microwave wholegrain rice
  • 1 tbsp hazelnuts, toasted and roughly chopped
  • 120g pack Co-op watercress, spinach and rocket salad


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Mix the herbs with the garlic, capers and mustard
  3. Season, add the oil and mix to combine
  4. Pat the salmon fillets dry and place on a lined baking tray
  5. Spoon the salsa on top and press down, reserving a spoonful to serve
  6. Bake in the oven for 18-20 mins, until cooked through
  7. Meanwhile, cook the rice according to the pack instructions, then stir in the reserved salsa verde and toasted nuts
  8. Season and serve with the salmon and salad

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