Salmon with beetroot, feta & lime salsa

SERVES 2

Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning. Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.

GOOD TO KNOW folate • omega-3 • 1 of 5-a-day • gluten free PER SERVING 556 kcals • fat 39g • saturates 9g • carbs 12g • sugars 10g • fibre 4g • protein 36g • salt 1.2g