Bursting with goodness, this low-fat recipe fuses sweet fruit with fresh vegies – perfect for a warm summer day or evening.
Ingredients
- 1 tablespoon olive oil
- 4 (about 220g each) skinless salmon fillets
- 2 ripe mangoes, cheeks removed, peeled, finely chopped
- 1 long fresh red chilli, halved, deseeded, thinly sliced
- 2 tablespoons chopped fresh coriander
- 1 tablespoon fresh lime juice
- 1 bunch asparagus, woody ends trimmed
- Lime wedges, to serve
Method
- Step 1Heat oil in a non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.
- Step 2Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.
- Step 3Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.
- Step 4Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.
- High protein
- Low carb
- Low sodium
- Lower gi
- Paleo
Nutrition
2181 kj
Energy
28g
Fat Total
7g
Saturated Fat
2g
Fibre
55g
Protein
143mg
Cholesterol
94.42mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Chris Chen
- Publication: Australian Good Taste
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