Salmon with Mango and Pineapple Salsa

Course: Main - Dish: Fish - Serves: 4

If you are looking for a tasty and alternative lunch, this recipe is ideal.
20 minutes to prepare and cook. Serves 4.


1. Brush each fillet of fish with half the oil and season. Mix together the seeds in a shallow bowl. Place the salmon in the seeds, covering the side without skin.
2. Heat remaining oil in a large pan over medium-high heat. Sear the salmon seed-side down in the pan and cook until golden brown. Turn the fillets over and continue cooking for 3 to 4 minutes or until the flesh is beginning to break.
3. Mix the chilli, spring onions, avocado, mango, pineapple, coriander and lime juice in a bowl.
4. Serve the salmon with a generous spoonful of the salsa.

Canny Fact:
You can find sustainable fish at the supermarket.

Nutritional information per serving:

Energy: 550 kcals / 2296 kJ
Protein: 49mg
Fat: 39.2mg,
Carbohydrates: 0.7mg
Fibre: 0.8mg
Sodium: 0.2g
Salt: 0.5g

Canned mango is high in vitamin A, which promotes healthy skin and strengthens the immune system

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