|1||Granny Smith apple|
|100 g||canned sweet corn|
|1 tsp||olive oil|
|lemon (for garnish)|
|rosemary (for garnish)|
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.
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.
When salmon is done, arrange it on a plate on top of the salsa. Garnish with lemon slices and rosemary. Enjoy!