- 500g Side of Salmon, scaled and pinned
For Salsa Verde
- 1 tbs Balsamic Vinegar
- 45g Tinned Sardines
- 20g Capers, drained
- 2 cloves garlic
- 50g Breadcrumbs
Start by preheating the oven to 200°C/fan 180°C. Have a roasting dish big enough to lay the salmon in comfortably and another flat tray to lay the skin. Line both with baking paper.
Put the vinegar, sardines and their oil, capers, garlic and breadcrumbs into a food processor and whizz till well combined.
Take the salsa verde and spread it over until all the salmon top is covered
Bake in the oven for another 20–25 minutes