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Roasted Salmon with Tomato Salsa

Serves 2

  • 2 x 120-150g salmon fillets, skin on
  • salt and pepper
  • 1/2 teaspoon olive oil

Tomato Salsa

  • 2 small ripe tomatoes, deseeded and finely diced
  • 2 spring onion, finely chopped
  • 2 tablespoons coriander, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 chilli, deseeded and finely sliced
  • salt and pepper

  • 6 baby asparagus
  1. For tomato salsa, mix all ingredients together and season well. Set aside.
  2. Blanch asparagus in boiling water until cooked and refresh in iced water.
  3. Rub olive oil onto the salmon fillet and season with salt and pepper.
  4. Place salmon fillets skin side down on hot non-stick pan and cook for 4 minutes until the skin is golden and crispy then cook the other side for a further 2 minutes (for medium).
  5. Serve salmon fillets with tomatoe salsa and blanched asparagus.

3 Reviews


Sat Dec 16, 2017 at 2:35 PM

Really good and on the menu regularly now


Mon Jan 30, 2017 at 6:05 PM

Made this tonight, was beautiful


Mon Oct 03, 2016 at 8:32 PM

Made this tonight. YUM. Was so good. The tomato salsa had just enough chilli. Will definitely make it again.

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