• Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 50 minutes
    • Mexican

    Salmon with Avocado Salsa

    Recipe Information

    Ingredients
    Print page

    2 Salmon fillets (240g)

    250g baby potatoes

    1 onion, finely chopped

    400g can chopped tomatoes

    1 small avocado 1 red chilli, chopped

    1 red pepper, deseeded and chopped

    2 garlic cloves, crushed

    Food Staples:

    1 tablespoon olive oil

    ½ pack coriander, chopped

    1 teaspoon paprika

    Method

    Preheat oven to 200C /180C fan /gas mark 6

    Steam potatoes for approximately 10 - 15 minutes until tender.

    Remove from heat and slice each potato in half

    Add olive oil to a frying pan and add in the chopped onion.

    Cook for about 10 minutes until the onion has softened .

    Add the crushed garlic and teaspoon of paprika and stir

    Add the chopped tomatoes to the pan and bring to a gentle simmer for approximately 10 - 15 minutes

    Place the salmon fillets with tomato sauce in an oven proof dish and place in oven.

    Cook for 10 - 15 minutes until cooked through Using a knife, halve the avocado, remove the stone and using a knife cut into cubes.

    Using a spoon, scoop the avocado out of skin Add in the chilli, red pepper and coriander to make the avocado salsa

    Take dish containing salmon out of the oven Top salmon fillets with salsa and serve with steamed potatoes