SALMON WITH BEETROOT AND FETA SALAD

Chop the beetroot and feta into small cubes and mix with the lime juice and zest, and 1 tablespoon of olive oil. Then, season it with salt and pepper.

Season the salmon with salt and pepper. 

Heat the remaining 1 tablespoon of oil in a non-stick pan over high heat.

Once hot, add the salmon skin-side down and cook for 3 minutes. Flip it over, then lower the heat and cook for another 4–5 minutes.

Serve with the beetroot salad.