Ingredients

• 15g flatleaf parsley leaves
• chopped
• 5g mint leaves
• chopped
• 3 tbsp capers
• 6 anchovy fillets in olive oil
• drained
• 1 clove garlic
• crushed
• 4 large vine-ripened tomatoes
• each cut into 8 slices
• 1 2.5kg/5½lb to 2.75kg/6lb side of salmon
• scales removed
• OR 2 x 1kg/1¼lb salmon fillets
• 1 tbsp capers
• 2 garlic cloves
• sliced
• ½ tsp dried chilli flakes
• 1 large bunch fresh thyme
• 3 tablespoons olive oil
• salt and freshly ground black pepper
• 1.8kg/4lb waxy potatoes
• such as Charlotte
• 20g/¾oz butter
• melted
• salt

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the salsa verde
• combine the parsley and mint leaves
• capers
• anchovy fillets and one garlic clove. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt.
• Line the base of a large baking tray or roasting tin with a sheet of non-stick baking-paper and then lay the tomatoes in rows of four down the centre of the paper (diagonally if necessary so that your salmon will fit in the tin).
• Scatter over a tablespoon of capers
• garlic slices
• half of the chilli flakes and all but one large sprig of the thyme.
• Drizzle over three tablespoons of the oil
• 150ml/5fl oz water
• and some salt
• to taste. This will prevent the salmon from sticking and produce a lovely sauce to serve with the salmon.
• Brush the skin-side of one salmon fillet with oil
• season lightly with salt and place skin-side down on top of the tomatoes. Lightly season with salt and then cover with the salsa verde mixture.
• Lightly season the cut face of the second salmon fillet and place on top of the salsa verde covered salmon skin-side down.
• Brush the skin with olive oil and scatter with the remaining chilli flakes and the leaves from the remaining thyme sprig. Season
• to taste
• with salt and freshly ground black pepper.
• Roast the fish for 25 minutes
• until the skin is lightly browned and the flesh still slightly pink in the centre.
• Remove the salmon from the oven and leave it to rest briefly.
• Bring 2.5cm/1in of water to the boil in a large pan
• then reduce to a simmer. Lower a petal steamer into the pan (the boiling water should not reach the holes). Add the potatoes and sprinkle them liberally with salt.
• Cover the pan with a tight-fitting lid and steam for about 20 minutes
• checking the water level regularly
• until tender when pierced with the tip of a small knife
• but not falling apart.
• Transfer the potatoes to a bowl
• brush with a little melted butter and serve.
• To serve
• cut the salmon across into portion-sized pieces. Serve with some of the cooking juices
• spooned over
• some of the roasted tomatoes and steamed potatoes to the side.