Rosemary Macadamia Salsa Salmon

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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.

So good!

Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.

Course Dinner

Cuisine modern

Keyword 15-minutes, dinner, fish, healthy, keto, low carb, macadamia, rosemary, salmon, salsa, simple

Total Time 15 minutes

Servings 2 people

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

Prepare Ahead

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!

  With love,
  Jules x

  Tags: delic, fish, kiouseto, low carb, macadamia, rosemary, salmon, simple, wholefoods