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


4 portions


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:

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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


600g salmon fillets
½tsp salt
¼tsp cayenne pepper


1tbsp olive oil
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How it's done


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


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


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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