Ingredients per serve


Salsa Verde

  • Garlic 5.0 g
  • Flat-leaf parsley 50.0 g
  • Basil 50.0 g
  • Mint 15.0 g
  • Capers, drained 20.0 g
  • Lemon juice 15.0 ml
  • Olive oil 80.0 ml


  • Salmon Fillet Skin on 2.0 x

Potato mash


The fresh and tangy flavour of salsa verde complements seafood perfectly and it’s used to the fullest in this dish — with a herby filling between sides of whole salmon and in the accompanying sauce.



  1. Salsa Verde

    • Place herbs and garlic in a food processor and process until roughly chopped. Add lemon juice and pour olive oil in a steady stream and continue to process until fully combined. 
  2. Salmon

    • Lie lengths of cooking twine on a large, lined baking tray. Place one fillet of salmon skin-side down on top of the twine. Spoon over most of the salsa verde. Top with other fillet and truss up with twine. Rub with oil and sea salt.
    • Bake in a combi oven at 180 degree Celsius for 25 minutes or until done to your liking.
  3. Potato mash

    • Bring 500 ml water to a boil. Remove from heat and add milk and salt. Whisk in KNORR Potato Flakes until combined. Let stand for 2-3 minutes then whisk again.
  4. Sauce

    • Combine KNORR Hollandaise Sauce with KNORR Thai Lime Powder.
  5. To Serve

    • Fold the prepared sauce through the remaining salsa verde. Slice salmon into portions and serve with potato mash and salsa verde hollandaise.
  6. Tip

    • Cover salsa verde with a layer of olive oil and keep refrigerated for up to 2 weeks.