Rosemary Macadamia Salsa Salmon
Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.
Especially when you add in some zesty lemon juice and rich crunchy macadamias.
Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.
- 2 salmon fillets
- 2 stalks rosemary finely chopped
- 4 tablespoons extra virgin olive oil
- 2 handfuls chopped macadamias (100g / 3.5oz)
- 3 tablespoons lemon juice
- baby spinach salad or green veg, to serve
Heat a medium frying pan on a medium high heat. Season salmon with salt and rub with a little oil. Pan fry for 3-5 minutes on each size or until salmon is cooked to your liking.
While the salmon is cooking mix rosemary, olive oil, macadamias and lemon juice in a small bowl with a pinch of salt. Taste and adjust with more salt and lemon if you think you need it.
To serve divide cooked salmon between 2 plates. Pop spinach / salad / greens on the side. Spoon over salsa.
NET CARBS: 12g/serve
WINE MATCH: Pinot gris or buttery Chardonnay.
Variations & Substitutions for Rosemary Macadamia Salsa Salmon
different nuts – I adore macadamias but almonds or walnuts are also fab.
no rosemary – skip it or use thyme or oregano.
vegetarian – serve salsa and salad with roast eggplant, mushrooms or pan fried halloumi. Or use it too jazz up a simple omelette.
nut-free – toasted sunflower seeds or pumpkin seeds are lovely. If you don’t mind the carbs use toasted sourdough crumbs. Or replace with a bunch of finely chopped parsley to make a Rosemary Salsa Verde (green sauce).
more substantial (carb lovers) – any kind of potatoes (I think mash would be especially nice with the crunchy salsa). Or other roast root veg.
more substantial (low carb) – more macadamias! Or mayo (do love a twice-sauced dish).
different vegetables – any cooked greens like Beautiful Broccoli, asparagus, green beans, broccolini, spinach, kale. Or your fave roast veg!
carnivore / different protein – amazing with steak or chicken! Or a good lamb chop. Also thinking the salsa would make a delux sauce for burger patties.
Waste Avoidance Strategy
salmon fillets – freeze them.
rosemary, finely chopped / extra virgin olive oil / macadamias – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
baby spinach / salad – best to use for another meal. Can be frozen but will wilt when defrosted.
green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer.
No. Best when freshly made because the macadamias will go soggy over time. Leftovers will keep in the fridge for 2 weeks or can be frozen. But remember the salsa is best when fresh.
More 15-Minute Low Carb Wholefoods Dinner Ideas similar to Rosemary Macadamia Salsa Salmon
- Beautiful Broccoli with Creamy Tuna Sauce
- Minute Steaks with Quick Chive Butter
- Indian Spiced Omelette
- Quick Tuna & Pesto Cabbage
- + See the 15-Minutes Archives
And have fun in the kitchen!
I would like to eat more fish, and I’m hoping that this recipe would make my fish-disliking husband happy. I know it would make me happy. This one went directly into my recipe app instead of taking the usual circuitous route that recipes take on my computer to get there.
Excellent Susan! My husband struggles with fish as well – I find things like this with big flavours tend to go down well with him. Good luck!