Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Rub the skin of the salmon with olive oil, put it skin-side down in a pan and season the top of the fish. Put over a medium heat and cook until the skin starts to crisp and fry. Put a lid on and cook for 4 minutes then take the lid off and continue cooking until the skin is crisp.
Meanwhile, zest half of the lemon as finely as you can and put it in a small bowl. Chop the capers and add these to the bowl along with the parsley, season with black pepper and add enough olive oil and lemon juice to dress everything well. Spoon the salsa over the salmon and serve with couscous and rocket with the remaining lemon juice squeezed over.