Salmon Fillet with Tomato and Pineapple Salsa
Ingredients
- Salsa
- 2 tbsp. olive oil
- 0.5 pineapple, cut into small pieces
- 1 red onion, finely chopped
- 2 tomatoes, cut into cubes
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, 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, coarsely chopped
- a little pepper
- Lachs
- 600 g saddle of salmon fillet
- 0.5 tsp. salt
- 0.25 tsp. cayenne pepper
- Backen
- 1 tbsp. olive oil
Total time: 1hr 05m
Preparation Time: 50m
Servings
For
4 servings
Nutritional Information
Contains 297 Kcal, 31g Protein, 11g Carbohydrates, 13g Fat
Ingredients
- Salsa
- 2 tbsp. olive oil
- 0.5 pineapple, cut into small pieces
- 1 red onion, finely chopped
- 2 tomatoes, cut into cubes
- 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, 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, coarsely chopped
- a little pepper
- Lachs
- 600 g saddle of salmon fillet
- 0.5 tsp. salt
- 0.25 tsp. cayenne pepper
- Backen
- 1 tbsp. olive oil
Instructions
-
Salsa
Mix the oil and remaining ingredients including the parsley, season. -
Lachs
Season the salmon and transfer to an oven tray lined with baking paper. -
Backen
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, drizzle the oil over the salmon and serve with the tomato & pineapple salsa. -
Dazu passt:
Bratkartoffeln.
