Salmon Mexican Salad

Salmon Mexican Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 3, 2019.
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Ingredients

SALAD

  • ¼ capsicum, diced 3cm*
  • ½ corn cob, peeled and cut in half again *
  • ¼ tsp Mexican spice mix
  • ¼ pack cherry tomatoes, halved *
  • 1-2 handfuls baby spinach *
  • ½ courgette, grated
  • ½ tsp vinegar ^

SALMON

  • 1 pack salmon fillet
  • Remaining Mexican spice mix

YOGHURT

  • Juice of ¼ lime
  • 2 Tbsp yoghurt
  • 1 bunch mint, chopped
  • ½ bunch coriander, chopped

TO SERVE

  • ¼ lime, cut into wedges

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook salad. Toss capsicum, corn and first measure of Mexican spice on a lined tray and season. Roast for 10 minutes to begin with.
  3. Add remaining salad ingredients to a bowl.
  4. Prep & cook salmon. Pat salmon dry, season and rub with remaining Mexican spice.
  5. After 10 minutes, push corn and capsicum to one side of tray and place salmon on the other.
  6. Bake salmon and veg for 8-10 minutes for medium (depending on thickness). Rest, covered.
  7. Prep yoghurt. Mix together all yoghurt ingredients in a bowl and season. Cut lime into wedges.
  8. Finish salad. Add cooked capsicum to bowl with salad, toss to combine and season.
  9. Serve salad with salmon on top and corn on the side. Drizzle over yoghurt and squeeze over lime.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 28.6g
Carbohydrate 12.0g
Fat 31.0g