Make the salsa verde by placing 10 anchovy fillets, 15 basil leaves, 15 mint leaves, the leaves from a small bunch of flat-leaf parsley, ¼ tbsp Dijon mustard, 1 chopped garlic clove and 1 tbsp capers (rinsed) in a meals processor. Pulse-mix, including the lemony olive oil as you accomplish that (whereas holding again the lemon slices). Scrape right into a bowl.
https://www.telegraph.co.uk/recipes/everyday/fish/baked-side-salmon-roast-lemon-salsa-verde-recipe/