Salsa Verde by Vital Nutrition

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This week during our online Nutrition Course, Jane shared with us a delicious Salsa Verde recipe. This healthy salsa is a great accompaniment for fish or steak or as a salad dressing, and is very simple to make!
See the recipe on her website here.


  • 1 clove garlic, roughly chopped
  • Generous handful of parsley, basil and tarragon
  • 2 tsp capers
  • 1 tsp Dijon mustard
  • 4 or 5 marinated anchovies
  • Juice of ½ lemon
  • 2-3 tbsp olive
  • Black pepper


Place all the ingredients for the salsa verde in your blender and blitz to make a smooth sauce. You can add a little extra oil and/or lemon juice if it gets a bit sticky in your blender. Season to taste.

Add Pan Fried Salmon:

Heat the coconut oil in a large, non-stick frying pan over a medium heat.

Cook the salmon, skin side down for 10-12 minutes until cooked through. Turn over and cook for another minute.

Salsa verde will keep in the fridge for 3 to 5 days.