Ingredients:

• 4 x 180g salmon fillets
• 2 tablespoons extra virgin olive oil

Salsa verde:

• 2 garlic cloves, finely chopped
• Finely grated rind and juice from 1 lemon
• 1 cup flat leaf parsley
• 1 cup basil
• 2 teaspoons capers, rinsed
• 180ml extra virgin olive oil
• Salt and pepper
• 1 lemon, sliced

Method:

1. Heat a medium-sized fry pan over medium-high heat. Coat salmon with olive oil and place in a hot pan, skin side down. Cook for approximately 3-5 minutes, turning once. Remove salmon and place on a plate to rest.
2. Combine salsa verde ingredients in a food processor and pulse until smooth.
3. Sprinkle salmon with salt and pepper, and add a squeeze of lemon to taste. Drizzle with the salsa verde and enjoy.
4. Serve with cauliflower puree.