BBQ Cajun Salmon with a Summer Nectarine Salad

A Valentine’s Day special feast for the eyes…
❤️ Welcome to the Mrs Rogers Kitchen ❤️- looking for Valentine’s Day inspiration?

A Valentine’s Day special feast for the eyes...
❤️ Welcome to the Mrs Rogers Kitchen ❤️- looking for Valentine’s Day inspiration?

Yields1 Serving
 1 tbsp Olive Oil
 4 Skinless Salmon Fillets
 4 Nectarines, sliced
 100 g Feta, danish
 1 Lemon
 0.50 Pomegranate, seeds removed
 0.50 Cucumber, sliced
1

Heat a frying pan to a medium temperature. In a small bowl, combine the oil, cumin, coriander, paprika, and oregano. Add the salmon and coat.

2

Cook the salmon for 2-3 minute each side, turning only once.

3

While the salmon is cooking, combine the nectarines, rocket, feta, cucumber and pomegranate seeds and light squeeze with lemon juice. Toss to combine. Plate up the salad with the cooked salmon and serve!

Ingredients

 1 tbsp Olive Oil
 4 Skinless Salmon Fillets
 4 Nectarines, sliced
 100 g Feta, danish
 1 Lemon
 0.50 Pomegranate, seeds removed
 0.50 Cucumber, sliced

Directions

1

Heat a frying pan to a medium temperature. In a small bowl, combine the oil, cumin, coriander, paprika, and oregano. Add the salmon and coat.

2

Cook the salmon for 2-3 minute each side, turning only once.

3

While the salmon is cooking, combine the nectarines, rocket, feta, cucumber and pomegranate seeds and light squeeze with lemon juice. Toss to combine. Plate up the salad with the cooked salmon and serve!

BBQ Cajun Salmon with a Summer Nectarine Salad