Salmon fillet with tomato and pineapple salsa
Ingredients
- Salsa
- 2 tbsp olive oil
- 0.5 pineapple, chopped into small pieces
- 1 red onions, finely chopped
- 2 tomato, diced
- 1 organic lemon, use grated zest and 1 tbsp of juice
- 2 tbsp pitted green olives, cut into rings
- 0.25 tsp salt
- 1 bunch flat-leaf parsley, roughly chopped
- a little pepper
- Salmon
- 600 g salmon fillets
- 0.5 tsp salt
- 0.25 tsp cayenne pepper
- Bake
- 1 tbsp olive oil
Total time: 1hr 05m
Preparation Time: 50m
Servings
For
4 portions
Nutritional Information
Contains 297 Kcal, 31g Protein, 11g Carbohydrates, 13g Fat
Ingredients
- Salsa
- 2 tbsp olive oil
- 0.5 pineapple, chopped into small pieces
- 1 red onions, finely chopped
- 2 tomato, diced
- 1 organic lemon, use grated zest and 1 tbsp of juice
- 2 tbsp pitted green olives, cut into rings
- 0.25 tsp salt
- 1 bunch flat-leaf parsley, roughly chopped
- a little pepper
- Salmon
- 600 g salmon fillets
- 0.5 tsp salt
- 0.25 tsp cayenne pepper
- Bake
- 1 tbsp olive oil
Instructions
-
Salsa
Mix the oil and remaining ingredients up to and including the parsley, season. -
Salmon
Season the salmon and transfer to an oven tray lined with baking paper. -
Bake
for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, drizzle with oil and serve with the salsa. -
Serve with:
fried potatoes.
