Pan Roasted Salmon with Mango and Tomato Salsa

Pan-roasted salmon served over a sweet potato rösti with roasted spring onions and a fresh mango and tomato salsa.

Healthy Quick Salmon Gluten Free Salsa Rösti

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

42.1g

per serving

42.1 g total

Fat

54.8g

per serving

54.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek-Style Yogurt

piece

Egg Yolk

Free-range

Fruits

0.5

piece

Mango

Chopped

NutsSeeds

pinch

Chili Flakes

Dried

handful

Mint

Fresh, chopped

OilsFats

Olive Oil

For roasting

Olive Oil

For frying

Seafood

0.5

piece

Salmon Steak

Vegetables

piece

Tomato

Chopped

piece

Spring Onion

0.5

piece

Sweet Potato

Grated

Method

Toss the spring onions in olive oil on a baking tray and bake for 10 minutes.

Preheat the oven to 220°C.

Combine the grated sweet potato, yoghurt, and egg yolk to prepare the rösti mixture.

Heat olive oil in a pan and cook the potato mixture inside a ring mould for 5 minutes.

Purée half of the chopped mango and mix with the remaining mango, tomato, chilli flakes, and mint to make the salsa.

Remove the mould and fry the other side of the rösti until golden.

In a separate pan, fry the salmon skin-side down for 3 minutes per side.

Assemble the dish by layering the salsa on the rösti, followed by the spring onions and salmon.