Salmon with beetroot, feta & lime salsa
Ideal for a quick, easy and light after-work meal.
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