Roasted salmon fillet with nectarine salad Celebrate spring a little earlier this year with a great mix of colour and freshness. Savoury meets sweet with succulent roast salmon fillet topped with a combination of spanish onion, nectarine, capsicum, cucumber and coriander. Main Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 30 Minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1620kJProtein: 40.3gFat (total) : 18.1g- Saturated Fat: 3.6gCarbohydrate (total): 15.3g- Sugar: 14.9gFibre: 6.9gSodium: 110mg Ingredients 4 salmon fillets 1 tablespoon olive oil 1 bunch English spinach, washed and stems removed 3 large nectarines, diced 1 spanish onion, finely diced 1/2 red capsicum, finely diced 1 lebanese cucumber, finely diced 1/3 cup coriander leaves Dressing 2 tablespoons macadamia nut oil 1 tablespoon lime juice 1 tablespoon red wine vinegar 1 tablespoon olive oil 1/2 small red chilli, deseeded and finely chopped Method Combine all salad ingredients in a bowl. Combine the dressing ingredients in a jar with a lid and 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 160ºC for 6 minutes or until just cooked through. Serve salmon on spinach leaves, topped with salad.
