• 4servings
  • 35minutes
  • 423calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, D
MineralsCopper, Natrium, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (175g) fillets salmon

  2. 50g butter, melted and divided

  3. salt and pepper to taste

  4. 125g fresh mushrooms, sliced

  5. 12 baby plum tomatoes, halved

  6. 2 tablespoons olive oil, divided

  7. 225g leaf lettuce, torn into bite-size pieces

  8. 1 ripe avocado, peeled, pitted and cubed

  9. 5 sprigs fresh coriander, chopped

  10. 1 fresh Scotch bonnet chilli, chopped or to taste

  11. 2 tablespoons malt vinegar

  12. 25g feta cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Line a baking tray with foil. Place the salmon on the foil and brush with 2 tablespoons melted butter. Season with salt and pepper. Grill 15 minutes, until fish is easily flaked with a fork.

  2. Melt the remaining butter in a frying pan over medium heat and saute the mushrooms until tender.

  3. Place the tomatoes in a bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper.

  4. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, coriander and chilli. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper and sprinkle with feta cheese to serve.


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