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Salmon with Tomato Salsa

Pregnant? It’s important to consume up to two portions of oily fish a week, as fish like salmon provides a brain-building dose of omega 3 oils.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2
Great for:  Pregnancy

For the Salmon:

2 heaped tbsp low fat cream cheese
2 tbsp chopped chives
2 tsp chopped basil
2 tsp chopped dil
1 tbsp lemon juice
2 x 100 g pieces salmon fillet, skinned
10 g fine fresh breadcrumbs
10 g parmesan, grated
1 tbsp chives

For the Salsa:

2 tomatoes, deseeded & chopped
2 spring onions, chopped
1 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp chopped basil
salt & pepper
  1. Preheat the oven to 200C / 180 Fan/ Gas 6.
  2. To make the topping. Mix the cream cheese, chives, basil, dill and lemon juice together and season.
  3. Spread the mixture over the top of the fillets, covering the whole fillets. Place on a baking sheet. Mix the breadcrumbs, parmesan and 1 tbsp chives together. Sprinkle over the fillets. Bake for 12 to 15 minutes until the salmon is cooked through and the topping is lightly golden brown. If the topping is a little pale, you can quickly brown under a hot grill to crisp the top.
  4. To make the salsa – mix the tomatoes, spring onions, olive oil, vinegar and basil together. Season and serve with the salmon.

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