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Salmon With Beetroot & Feta Salad
Martine Chin
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Entree, Lunch
Servings
2
people
Ingredients
1x
2x
3x
7
oz
cooked beetroot
cubed, 200g
1/2
cup
feta cheese
cubed, 75g
1
lime
juiced
1
tsp
lime zest
2
tbsp
olive oil
2
salmon fillets
4.5 oz./130g each
Instructions
Chop the beetroot and feta into small cubes and mix with the lime juice and zest, and 1 tablespoon of olive oil. Then, season it with salt and pepper.
Season the salmon with salt and pepper.
Heat the remaining 1 tablespoon of oil in a non-stick pan over high heat.
Once hot, add the salmon skin-side down and cook for 3 minutes. Flip it over, then lower the heat and cook for another 4–5 minutes.
Serve with the beetroot salad.
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