Roasted Salmon Fillet with Nectarine Salad

Preparation: 10 minutes + marinating

Cooking: 10 minutes

Serves 4

4 salmon fillets

1 tblspn olive oil

1 bunch English spinach, washed and stems removed

 

Salad

3 large nectarines, diced

1 Spanish onion, finely diced

red capsicum, finely diced

1 Lebanese cucumber, finely diced

1/3 cup coriander leaves

 

 

 

 

Dressing

2 tblspn macadamia nut oil

1 tblspn lime juice

1 tblspn red wine vinegar

1 tblspn olive oil

small red chilli, deseeded and finely chopped

 

Combine all salad ingredients in a bowl. Combine the dressing ingredients in a jar with a lid. Shake well. Pour dressing over salad and mix gently. Set aside for 30 minutes to allow flavours to develop. To roast the salmon, heat olive oil in a large non-stick frypan. Add the salmon and cook over high heat for 2 minutes on each side. Transfer to an oven tray and roast at 160C for 6 minutes or until just cooked through. Serve salmon on spinach leaves, topped with salad.