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Salmon Fillet topped with nectarine salad and coriander

Roasted salmon fillet with nectarine salad

Celebrate spring a little earlier this year with a great mix of colour and freshness. Savoury meets sweet with succulent roast salmon fillet topped with a combination of spanish onion, nectarine, capsicum, cucumber and coriander.


Serves: Serves 4

Number of ingredients: 13 Ingredients

To prep: 30 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1620kJ

  • Protein: 40.3g

  • Fat (total) : 18.1g

  • - Saturated Fat: 3.6g

  • Carbohydrate (total): 15.3g

  • - Sugar: 14.9g

  • Fibre: 6.9g

  • Sodium: 110mg


4 salmon fillets

1 tablespoon olive oil

1 bunch English spinach, washed and stems removed

3 large nectarines, diced

1 spanish onion, finely diced

1/2 red capsicum, finely diced

1 lebanese cucumber, finely diced

1/3 cup coriander leaves


2 tablespoons macadamia nut oil

1 tablespoon lime juice

1 tablespoon red wine vinegar

1 tablespoon olive oil

1/2 small red chilli, deseeded and finely chopped


  1. Combine all salad ingredients in a bowl.
  2. Combine the dressing ingredients in a jar with a lid and shake well.
  3. Pour dressing over salad and mix gently. Set aside for 30 minutes to allow flavours to develop.
  4. To roast the salmon, heat olive oil in a large non-stick frypan.
  5. Add the salmon and cook over high heat for 2 minutes on each side.
  6. Transfer to an oven tray and roast at 160ºC for 6 minutes or until just cooked through.
  7. Serve salmon on spinach leaves, topped with salad.