Crispy-Skinned Salmon With Salsa Verde

• 1/4 cup fresh continental parsley leaves, coarsely chopped
• 1/4 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh mint leaves, coarsely chopped
• 6 anchovy fillets, rinsed, finely chopped
• 1 tablespoon baby capers
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 12 small chat potatoes
• 400g green beans
• 4 Coles salmon fillets, skin-on
• 2 tablespoons bought aioli
• Lemon wedges, to serve

1. Combine the parsley, basil, mint, anchovy, capers, juice and 1 1/2 tablespoons of the oil in a small bowl. Season with salt and pepper.
2. Cook the potatoes in a steamer set over a saucepan of simmering water or 15 minutes, adding the beans in the last 3 minutes of cooking.
3. Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle the remaining oil over the skin side of the salmon. Season with salt and rub into the skin. Cook the salmon, skin-side down first, for 3-4 minutes each side or until cooked to your liking.
4. Place the potatoes in a bowl. Add the aioli and toss to coat. Divide the potatoes, salmon and beans among serving plates.

fresh continental parsley, fresh basil, fresh mint, anchovy, baby capers, lemon juice, extra virgin olive oil, potatoes, green beans, coles salmon, bought aioli, lemon wedges

Taken from www.yummly.com/recipe/Crispy-skinned-Salmon-With-Salsa-Verde-1861719 (may not work)