SALMON WITH HERB AND PISTACHIO SALSA

Serves 6. Prep and cook time 30 minutes

1kg whole Almare Salmon Fillet

(side), boned

2 tablespoons Remano Extra Virgin Olive Oil

¾ cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely ¼ cup coarsely chopped fresh dill ⅓ cup (40g) lightly toasted Forresters Pistachios, chopped coarsely

1 clove garlic, crushed

2 tablespoons rinsed, drained

Deli Originals Baby Capers 2 teaspoons finely grated lemon rind 2 teaspoons Westcliff Lemon Juice 1 tablespoon Remano Extra Virgin Olive oil, extra

1. Preheat oven to 200°C (180°C fan-forced). Line a long oven tray with baking paper.

2. Place the salmon on tray; brush with 1 tablespoon of the oil. Season to taste. Roast for 10 minutes for rare, or 15 minutes for almost cooked through. 3. Meanwhile, combine herbs, pistachios, garlic, capers, rind, juice and remaining oil in a medium bowl; season to taste. 4. Transfer salmon to a serving platter. Sprinkle with the herb and pistachio salsa and drizzle with extra oil.