Inspired living

Melrose share three healthy recipes like Pan-seared Salmon with Salsa Verde

Melrose Salmon Salsa Verde

Photos: Melrose

Locally Australian-grown organic olives are cold-pressed within hours of harvesting to retain naturally occurring antioxidants and produce the delicate flavour of Melrose Organic Extra Virgin Olive Oil — nature’s premium all-round oil. Use in low temperature cooking or drizzle over salads.

Pan-seared Salmon with Salsa Verde



  • Salsa verde
  • 1 tsp good-quality Dijon mustard
  • 2 tsp Melrose Organic Apple Cider Vinegar
  • ½ cup Melrose Organic Extra Virgin Olive Oil
  • 2 tsp capers
  • 10 anchovies
  • 2 cups fresh herbs (flat-leaf parsley, mint, basil or coriander)
  • 1 tsp lemon zest
  • Salt flakes, to season

  • 2 salmon fillets (approx. 200g each), skin on and bones removed
  • 4 tsp sea salt
  • 2 tbsp Melrose Organic Coconut Oil and Ghee
  • 200g cherry tomatoes
  • 150g green beans, trimmed
  • 2 tsp Melrose Organic Extra Virgin Olive Oil
  • ¼ cup almonds, crushed or slivered
  • 1 lemon, cheeks sliced, to serve
  1. To make the salsa verde, add Dijon mustard, apple-cider vinegar, olive oil, capers, anchovies, fresh herbs, lemon zest and salt into small blender. Blitz to combine, maintaining texture. Set aside.
  2. Pat dry salmon skin using paper towel before seasoning liberally with a few tsp of salt. Place frying pan over high heat, adding 1 tbsp coconut oil and ghee. When oil is hot, add salmon skin-side down. Cook for about 3 mins on one side, flip and cook for further 3‒5 mins, depending on preferred level of doneness. Remove from heat and allow to rest.
  3. Wipe down pan and add 1 tbsp coconut oil and ghee. When hot, add cherry tomatoes, allowing to sit for a few mins until they start to blister. Shake pan, tossing until tomatoes are blistered all over. Season with salt and set aside.
  4. Place saucepan of water over high heat and bring to boil. Add 1 tsp salt and green beans. Cook for about 3 mins, remove and drain. Drizzle with a little olive oil.
  5. Serve salmon with a few tbsp of salsa verde, green beans topped with almonds, blistered tomatoes and a cheek of lemon.

Green Goddess Zucchini Pasta



  • 2 large thick & straight zucchini (1 per person)
  • 200g salmon fillets
  • 1 bunch broccolini, chopped into thirds
  • 200g cherry tomatoes, halved
  • 2 tbsp pumpkin & sunflower seeds, to garnish

  • Pesto
  • 1 clove garlic
  • ½ cup Melrose Organic Extra Virgin Olive Oil
  • 2 cups chopped fresh herbs like basil or coriander
  • 1‒2 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast flakes
  • ¾ cup nuts (pine nuts, pistachios or blanched almonds)
  • 1–2 tsp salt flakes, for seasoning
  1. Make zucchini noodles using vegetable spiraliser or the julienne attachment of a mandolin.
  2. For pesto, place garlic, olive oil, fresh herbs, lemon juice, nutritional yeast, nuts and salt flakes into small food processor or blender and whiz on medium speed, adding a little more olive oil as required, until smooth but textured paste has formed.
  3. Add salmon and broccolini to steamer and steam for about 4–5 mins so broccolini retains brilliant green colour. Allow salmon to steam for further 3 mins until almost cooked through.
  4. Heat 1 tbsp olive oil in large frying pan over medium heat and cook zucchini noodles with cherry tomatoes, tossing for about 1–2 mins, until slightly wilted. Turn off heat and stir through some of the pesto, broccolini and salmon.
  5. Season with a little salt and serve with extra nuts, seeds and herbs.

Black Rice Jewelled Salad



  • Dressing
  • ½ cup Melrose Organic Extra Virgin Olive Oil
  • 2 tbsp honey
  • 2 tsp Melrose Organic Apple Cider Vinegar
  • Pinch salt flakes

  • ⅓ cup flaked almonds
  • ⅓ cup pumpkin seeds
  • 500g cooked black rice, slightly cooled
  • 2 cups fresh mint & parsley, roughly chopped
  • 1 pomegranate, deseeded
  1. To make dressing, place olive oil, honey, apple-cider vinegar and salt flakes into small mixing bowl and stir well using fork or whisk until combined. If leaving this dressing to sit a while, make sure to give it another stir before adding to salad as honey may settle at the bottom of the bowl.
  2. Toast flaked almonds and pumpkin seeds by placing in medium-sized frying pan over low heat, stirring occasionally until nuts and seeds smell toasty and are light golden. Remove from pan and set aside.
  3. Place black rice in large mixing bowl, add fresh herbs, nuts and both pumpkin and pomegranate seeds. Mix gently with large spoon to combine. Add dressing and toss well. Place salad in serving bowl, garnish with extra herbs, nuts and seeds. Sprinkle with a little salt and serve.