Salmon fillet with limequats and mini courgette

Bring a citrusy flavour to a salmon dish. Create an extra sensation by adding slices of limequats. These small, acidic citrus fruits look lovely combined with the mini courgetties and taste fabulous!

Directly to...
Keep screen on

Preparation method

  1. Preheat the oven to 200 °C.
  2. Cut the mini courgettes, limequats and cocktail tomatoes into slices.
  3. Place the salmon fillets skin side down in a greased oven dish. Pat dry then brush them lightly with olive oil. Season with the curry spices and salt. Arrange the slices of limequat, mini courgette and cocktail tomatoes in overlapping layers on top of the salmon. Brush again with olive oil. Bake in the middle of the oven for about 14 minutes until tender but still succulent.

 

  1. Tip: Serve with rice or quinoa and stir-fried broccoli.

Nutrition value per person/bite

Energy
400 kcal
Protein
24 g
Fat
31 g
Saturated
5 g
Carbohydrate
6 g
Sugars
4 g
Fibers
2 g

Even more delicious treats from EAT ME

  • Breakfast, Lunch, Snacks, Brunch

Yoghurt with kiwi and chia & pecan crunch
  • Breakfast, Lunch, Snacks, Brunch

Yoghurt with passion fruit and mango
  • Lunch, Side dish, Snacks, Brunch

Kiwi salad with avocado, feta & red onion
  • Breakfast, Lunch, Snacks, Brunch

Kiwitoast topped with ricotta, pomegranate seeds and mint
  • Lunch, Main dish

Poké bowl with mango and crispy chicken
  • Lunch, Main dish

Inside out sushi roll with mango and avocado
  • Lunch, Side dish, Brunch

Green asparagus tart with tomatoes and basil
  • Lunch, Side dish, Brunch

Sourdough bread with grilled green asparagus and a poached egg
  • Lunch, Brunch

Mango and passion fruit tiramisu with bunny ears
Previous
Next