Roasted Salmon Fillet with Nectarine Salad
Celebrate spring a little earlier this year with a great mix of colour and freshness. Savoury meets sweet with succulent roast salmon topped with a combination of spanish onion, nectarine, capsicum, cucumber and coriander.
Details
- Serves 4
- 13 Ingredients
- 30 Minutes Prep
- 10 Minutes Cook
- Easy
Nutrition per serve
- Energy 1620kJ
- Protein 40.3g
- Fat (total) 18.1g
- - Saturated Fat 3.6g
- Carbohydrate (total) 15.3g
- - Sugar 14.9g
- Fibre 6.9g
- Sodium 110mg
Ingredients
4 salmon fillets
1 tablespoon olive oil
1 bunch English spinach, washed and stems removed
3 large nectarines, diced
1 spanish onion, finely diced
1/2 red capsicum, finely diced
1 lebanese cucumber, finely diced
1/3 cup coriander leaves
Dressing
2 tablespoons macadamia nut oil
1 tablespoon lime juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/2 small red chilli, deseeded and finely chopped
Method
- Combine all salad ingredients in a bowl.
- Combine the dressing ingredients in a jar with a lid and shake well.
- Pour dressing over salad and mix gently. Set aside for 30 minutes to allow flavours to develop.
- To roast the salmon, heat olive oil in a large non-stick frypan.
- Add the salmon and cook over high heat for 2 minutes on each side.
- Transfer to an oven tray and roast at 160ºC for 6 minutes or until just cooked through.
- Serve salmon on spinach leaves, topped with salad.
Dietitian Notes / Recipe Tips
Serve with nutritious carbohydrate food such as a medium sized baked potato or wholegrain bread roll. And don’t forget salmon is a wonderful source of omega-3 fatty acids. Aim to enjoy oily fish twice a week.
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Provider Acknowledgement
Recipe and image reproduced with permission from Fresh Finesse www.freshf.com.au.
