Crispy Skin Salmon with Fig and Beetroot Salad

Paleo – Serves 2


  • 2x 200g salmon, skin on
  • 4 – 6 baby beetroots
  • 4 figs, sliced into rounds
  • 4 radishes, sliced
  • 30g hazelnuts
  • 1 tsp chopped chives
  • 4 – 5 basil leaves
  • Drizzle of almond oil
  • Olive oil for cooking


  • Preheat oven to 180 degrees
  • Wrap beetroots individually in alfoil and place in the oven to roast for 15 minutes, remove and peel skin off, rubbing the beetroots under warm running water.  Depending on size, cut in half or keep intact to form bite size pieces
  • Heat a touch of olive oil in a non-stick pan. Place fish on the pan skin side down and cook for 3 – 4 minutes on each side
  • Place hazelnuts under the grill until they start to toast
  • In a small bowl mix figs, radish, chives, basil, warm beetroot, warm hazelnuts and drizzle with almond oil. Season with pepper and serve


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