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Green Sauce

Serves 4 adults (or a family with several kids)

Cooking time: 20 minutes


Source: Leon

Gluten-free: Yes

Dairy-free: Yes

This is based on a Leon recipe and the green sauce is essentially ‘salsa verde’. It’s a really versatile sauce that can be used with all sorts of things – for this recipe we’ve used salmon and green veg, but often we use it in vegetarian meals, stirred into pasta like pesto, served as a dip with pittas or any bread. You can also spoon it over pretty much any kind of roast meat, fish and/or vegetables.


  • Salmon fillets (4)
  • Green veg of your choice (we usually use broccoli, peas and/or avocado)

Green sauce:

  • Mint (handful)
  • Coriander (handful)
  • Parsley (handful)
  • Mustard (2 tbsp, Leon recipe says Dijon but I prefer it with wholegrain)
  • Anchovy fillets (4 – omit these to make it veggie, but they do really add to the flavour)
  • Olive oil (200ml)
  • Lemon (juice of half a lemon)


  1. To make the green sauce you literally just whack all the ingredients in a blender. Done.
  2. Bake the salmon fillets in the oven for 20 minutes (or whatever time is advised on the packet)
  3. Steam your green veg
  4. Season and serve with the green sauce either drizzled on top of the fish and veg, or on the side
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