TODAY’S RECIPE: Salmon with beetroot, feta & lime salsa

IDEAL for a quick, easy and light after-work meal. Serves: 2.

Ingredients

200g cooked beetroot

70g feta

2 limes,

1 zested and juiced,

1 cut into wedges 2 skin-on salmon fillets

Method

1. Chop the beetroot and feta into small cubes and mix with the lime juice and zest and some seasoning.

2. 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 three minutes. Flip, turn the heat down and cook for a further four to five minutes. Serve with the beetroot salsa and the remaining lime wedges on the side.