Salmon fillet with tomato and pineapple salsa

Salmon fillet with tomato and pineapple salsa

Total: 1 hr 5 Min. | Active: 50 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / portion: 297 kcal
, Fat: 13 g
, Carbohydrate: 11 g
, Protein: 31 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Salsa

2tbsp olive oil
1 red onion, finely chopped
½ pineapple, chopped into small pieces
2 tomatoes, diced
1 organic lemon, use grated zest and 1 tbsp of juice
2tbsp pitted green olives, cut into rings
1bunch flat-leaf parsley, roughly chopped
¼tsp salt
a little pepper

Salmon

600g salmon fillets
½tsp salt
¼tsp cayenne pepper

Bake

1tbsp olive oil
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How it's done

Salsa

Mix the oil and remaining ingredients up to and including the parsley, season.

Salmon

Season the salmon and transfer to an oven tray lined with baking paper.

Bake

for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, drizzle with oil and serve with the salsa.

Good to know
Serve with: fried potatoes.

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