This Salsa Verde Baked Salmon from @cheftomwalton is the centrepiece to a festive table and a simple recipe to make and serve as a communal dish. Packed with layers of flavour from the marinade through to the fresh salad scattered over the fish. Serves 6-8 as part of a shared meal Ingredients 1.5 side salmon, skin on Salt, black pepper 2 tbsp Always Fresh Capers, drained 6 Always Fresh Anchovy Fillets, roughly chopped 2 clove garlic, roughly chopped Zest and juice 1 lemon 1 tsp smoky paprika 1/4 cup olive oil 8 Always Fresh Baby Cucumbers, sliced into rounds Large handful flat parsley, mint leaves, roughly chopped 2 tbsp Always Fresh Capers, drained 1/3 cup toasted pine nuts 1⁄4 cup currants Zest 1 lemon Extra lemon wedges, to serve Method 1.Preheat an oven to 200C and line a large baking tray with baking paper and remove the salmon from the fridge 30 minutes before cooking. 2.Lay the salmon skin side down, onto the tray and season with salt and pepper. 3.In a small bowl, combine the capers, anchovy, garlic, lemon zest, juice, paprika and olive oil. Spoon this over the salmon making sure the anchovy and capers stay on the salmon. 4.Roast this in the oven for 15-20 minutes then let rest for 10 minutes to just finish cooking through. 5.Meanwhile combine the baby cucumbers, herbs, capers, pine nuts, currants and lemon in a bowl. 6.Carefully transfer the salmon to a serving platter on the baking paper then gently slide the baking paper form under the fish. You want to keep all the marinade form the fish onto the platter. alternatively serve the fish on the baking tray if you prefer. 7.Spoon the salsa verde salad over the fish and serve with extra lemon wedges. Find Baby Cucumbers, Capers & Anchovy Fillets at your local Coles and Woolies. #alwaysfresh #salmon #salmonrecipe #christmas #seafood #christmasrecipe #easychristmasrecipe