Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side
Prep:10 mins
Serves 2
200g cooked beetroot70g feta2 limes2 skin-on salmon fillets
STEP 1Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.STEP 2Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.
