Lime and chilli roasted salmon with tomato and melon salad

This fresh-tasting meal features lime and chilli marinated salmon served with a seasonal tomato and melon salad. It’s the perfect hot weather dinner option.



Note: + 5 mins resting time



  • 5 Coles Fresh Seafood Salmon Tail Portion Skin On approx. 250g
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lime juice
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped (optional)
  • 4 (about 250g each) Coles Fresh Seafood Salmon Tail Portion Skin On
  • 1 tbs white wine vinegar
  • 150g green beans, thinly sliced crossways
  • 1/2 honeydew melon, seeded, peeled, cut into thin batons
  • 100g gold Perino tomatoes, coarsely chopped
  • 100g red Perino tomatoes, coarsely chopped
  • 1 shallot, thinly sliced
  • Lime wedges, to serve



Combine the oil, lime juice, garlic and chilli, if using, in a jug. Pour half the oil mixture over the salmon in a shallow bowl and toss to coat. Season. Add the vinegar to the remaining oil mixture and stir to combine.


Heat a non-stick frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon and reduce heat to medium. Cook for a further 1 1/2-2 mins for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.


Place the beans in a heatproof bowl. Pour over enough boiling water to cover and stand for 3 mins. Refresh under cold water and drain well. Combine the melon, combined tomato, beans and shallot in a large bowl. Drizzle with the vinegar mixture and toss to combine.


Divide the melon mixture among serving plates. Top with the salmon. Season and serve with lime wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.