Salmon fillet with tomato and pineapple salsa

Name: Salmon fillet with tomato and pineapple salsa
Prep time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 600 g salmon fillets; ½ pineapples; 1 organic lemons; 1 bunch flat-leaf parsley; 1 red onions; 2 tomatoes; 2 tbsp olive oil; 2 tbsp pitted green olives; ¼ tsp cayenne pepper; a little pepper; ¼ tsp salt; ½ tsp salt

Fish

Total: 1 hr 5 min. | Active: 50 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 portions

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

Salmon
600 g	salmon fillet
½ tsp	salt
¼ tsp	cayenne pepper

Bake
1 tbsp	olive oil

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.

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