Salmon with beet­root, feta & lime salsa

Ideal for a quick, easy and light after-work meal.

BBC Good Food - - Inside -

SERVES 2 PREP 10 mins COOK 10 mins EASY

200g cooked beet­root 70g feta 2 limes, 1 zested and juiced, 1 cut into wedges 2 skin-on salmon fil­lets Chop the beet­root and feta into small cubes and mix with the lime juice and zest and some sea­son­ing. Sea­son the salmon. Heat 2 tbsp of oil in a non-stick fry­ing pan over a high heat. When hot, put the salmon, skin-side down, in the pan and cook for 3 mins. Flip, turn the heat down and cook for a fur­ther 4-5 mins. Serve with the beet­root salsa and the re­main­ing lime wedges on the side.

GOOD TO KNOW gluten free

PER SERV­ING 556 kcals • fat 39g • sat­u­rates 9g • carbs 12g • su­gars 10g • fi­bre 4g • pro­tein 36g • salt 1.2g

£2.60 per serv­ing

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