3 Ways With Apples

Delicious sweet and savoury recipes for lunch, dinner and dessert

- Jessica Ransom

Roast salmon fillets with Braeburn apple salsa verde

The salsa verde is also delicious with steak and chicken

SERVES 2 PREP 10 MINS COOK 45 MINS

150g new potatoes, halved

Pinch of salt and pepper

FOR THE SALSA VERDE:

100g Braeburn apples, skin on and finely diced

2tbsp red wine vinegar

20g parsley, including stalks

20g basil, including stalks

10g mint, leaves only

1 clove garlic, roughly chopped

2tbsp salted capers (optional)

100ml extra virgin olive oil, plus extra for drizzling the new potatoes

150g asparagus

2 x 200g salmon fillets

50g rocket leaves, finely chopped

1 Preheat oven to 200C/180C fan.

2 Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35 mins.

3 Blend the salsa verde ingredients.

4 Add the asparagus and salmon fillets to the roasting pan along with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10 mins