Preparation time 10 minutes
Cooking time 15 minutes
Calories per portion 596 Kcal
Fat per portion 45g
of which saturated 10g
Serves 2

Salmon fillets 2 (approximately 150g (5oz) each), skinned
Lime ½ , grated zest and juice
Butter 15g (½ oz)
Salt and freshly ground black pepper
Cooked rice to serve, optional

For the salsa
Olive oil 2 tbsp
Lime ½ , grated zest and juice
Papaya ½ –1 small, peeled, deseeded and chopped
Avocado 1, stoned, peeled and chopped
Chopped mint 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. To prepare the salmon, brush the lime juice over the fish. Place a knob of butter on each fillet and scatter with the lime zest and season with salt and pepper.

2 Place the fish on a buttered baking sheet and bake in the centre of the oven for 12–15 minutes, or until it is just starting to turn golden in colour.

3 To make the salsa, tip the olive oil, lime zest and juice into a bowl and add the papaya, avocado and mint. Mix well. Season to taste.

4 Serve the fish on a bed of rice. with the salsa spooned on to the plate.

Cook’s tip
If the papaya is large, then only use half of it. Keep the other half wrapped in a plastic bag in the fridge for up to 2 days.

Shopper’s tip
Make sure the avocado and papaya are ripe to get the best flavours. Buy the fruits a few days early and allow them to ripen.

This scrummy summery recipe is taken from Clever Cooking for One or Two.

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