Baked salmon with nectarine salsa
Ingredients
Utensils
citrus press, peeler, knife, cutting board, oven, baking sheet
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Nutrition per serving
Step 1/ 3
- ½ lemon
- ½ Granny Smith apple
- 1 nectarines
- ¼ cucumber
- 50 g canned sweet corn
- citrus press
- peeler
- knife
- cutting board
Preheat oven to 160ºC/320ºF. Zest and juice the lemon. Peel Granny Smith apple. Chop nectarines, canned sweet corn, cucumber, and apple into small bite-sized pieces. Transfer the pieces to a bowl and mix with lemon juice and zest, Let marinate for at least 5 min.
Step 2/ 3
- ½ sprig rosemary
- 2 salmon fillets
- ½ tsp olive oil
- oven
- baking sheet
Finely chop rosemary. Season salmon with olive oil and salt. Place Salmon skin side down, on a non-stick baking sheet and sprinkle rosemary over it. Bake until salmon is cooked through, approx. 6 – 8 min.
Step 3/ 3
- lemon (for garnish)
- rosemary (for garnish)
When salmon is done, arrange it on a plate on top of the salsa. Garnish with lemon slices and rosemary. Enjoy!
Enjoy your meal!
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