1.0 tbsp olives oil

4 wild salmon fillets

knob of  organic butter

6 spring onions , finely sliced

1 large red chilli , halved, deseeded and finely chopped

zest and juice 1 lime

small bunch coriander , chopped



Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden.

Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.

Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice.

Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

What Are The Areas Of Your ife You WantTransformed Today?

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Transformed Today?

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