Salmon with salsa verde - Good Food Middle East

Ingredients

• 1 x 25g pack dill, roughly chopped
• 1 x 25g pack mint, tough stalks removed and roughly chopped
• 1 x 25g pack flat-leaf parsley, roughly chopped
• 1 x 25g pack chives, roughly chopped
• 1½ tbsp wholegrain mustard
• 2 tbsp capers
• 2 tbsp toasted pine nuts
• 1 x 200g tin green olive stuffed with anchovies, drained (85g)
• 2 lemons, juice only
• 4 salmon fillets
• 175g wild and white basmati rice
• 50g stoned marinated black kalamata olives
• 75g toasted pine nuts
• 1 red pepper, chopped