A plate serving salmon with beetroot, feta & lime salsa

Salmon with beetroot, feta & lime salsa

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal556
  • fat39g
  • saturates9g
  • carbs12g
  • sugars10g
  • fibre4g
  • protein36g
  • salt1.2g
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  • 200g cooked beetroot



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 70g feta



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 limes



    The same shape, but smaller than…

  • 2 skin-on salmon fillets



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…


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

  2. 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.

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