SALMON BAKED IN SALSA VERDE

4 x 150 g pieces salmon fillet

SALSA VERDE
1/3 cup chopped dill
1/3 cup flat-leaf (Italian) parsley, chopped
1/3 cup mint, chopped
2 cloves garlic, sliced
1 tablespoon dijon mustard
8 anchovy fillets
3 tablespoons salted capers, rinsed
1/3 cup olive oil
2 tablespoons lemon juice

Preheat the oven to 400°F. To make the salsa verde, place the dill, parsley, mint, garlic, mustard, anchovies and capers into a food processor and process until smooth. Then add the olive oil and lemon juice and process until combined.