Fish

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  • Easy
  • Family Friendly
  • Fast
  • Healthy
  • Native Australian

Lemon Myrtle Butter Tray-Baked Salmon with Red Onion Salsa

A fresh salsa tops buttery, lemon myrtle-infused salmon with a colourful medley of flavour for a sweet and slightly spicy fish dish. If you prefer to dial down the heat, simply omit the jalapeño chilli.

45 Minutes

Recipe

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01

Make Butter

Preheat oven to 200°C fan-forced. Roughly chop parsley and finely zest lemon. Coarsely grate butter into a bowl. Add parsley, lemon zest and ½ teaspoon lemon myrtle and season with salt and pepper. Mix well to combine and set aside.

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02

Bake Salmon

Trim sugar snap peas and arrange in an even layer on a lined baking tray. Top with salmon. Dot lemon myrtle butter over the salmon and a little over the peas. Bake for 10 minutes or until salmon is cooked to your liking.

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03

Prepare Salsa Ingredients

Finely chop red onion, tomatoes and jalapeño chilli. Rinse coriander well and finely chop leaves and stems.

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04

Char Corn

Drain corn. Heat 5ml (1 teaspoon) olive oil in a frypan over medium-high heat. Add corn and cook, stirring often, for 3 minutes or until slightly charred.

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05

Make Salsa

Place corn, red onion, tomato, coriander and jalapeno in a bowl. Juice ½ the lemon and add to salsa with remaining olive oil. Season with salt and pepper and toss to combine.

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06

Plate Up

Cut remaining lemon into wedges. Divide salmon and sugar snap peas between plates. Top with salsa and serve with lemon wedges.

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Lemon Myrtle Butter Tray-Baked Salmon with Red Onion Salsa

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami