Salmon Fillets with Salsa Verde

Salsa Verde

• 4 garlic cloves
• 5 anchovy fillets, in oil
• 1 lemon, thin peelings of skin and juice
• 25 g fresh parsley, tough stems removed
• 25 g fresh basil, tough stems removed
• 50 g pickled baby capers, drained
• 40 g extra virgin olive oil

Salmon and Assembly

• 500 g water
• 1 ½ tsp fine sea salt
• 250 g new potatoes, quartered
• 4 fresh salmon fillets (approx. 120 g each)
• ¼ tsp ground black pepper
• 1 lemon, sliced (5 mm)
• 200 g mangetout