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Salmon with strawberry and basil salsa

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Soy free
  • Wheat free
  • No added sugar

Ramp up the flavour with this easy Salmon recipe. Full of fresh and fruity goodness, it's a mouthwatering dinner everyone will love.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes, + 5 mins resting time
Salmon with strawberry and basil salsa


  • 1 1/2 tbs pistachio dukkah (optional)
  • 4 Coles Australian Skin-On Salmon Portions
  • 2 1/2 tbs olive oil
  • 120g strawberries, finely chopped
  • 1/2 red onion, finely chopped
  • 4 radishes, finely chopped
  • 2 tbs finely shredded basil
  • 1 tbs red wine vinegar
  • 120g pkt Coles Australian Baby Rocket
  • 1 fennel, trimmed, finely shaved
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 1 tbs lemon juice

Nutritional information

Per serve: Energy: 2039kJ/488 Cals (23%), Protein: 35g (70%), Fat: 35g (50%), Sat fat: 6g (25%), Carb: 6g (2%), Sugar: 6g (7%), Fibre: 4g (13%), Sodium: 157mg (8%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Sprinkle dukkah, if using, over a small plate. Place 1 piece of salmon on the plate, skin-side up. Press to coat in dukkah. Transfer to a clean work surface. Repeat with remaining salmon.
  2. Step 2

    Heat 2 tsp of the oil in a medium frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon over. Reduce heat to medium. Cook for 1½-2 mins for medium or until cooked to your liking. Transfer to a clean plate and cover loosely with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, combine the strawberry, onion, radish, basil, vinegar and 1 tbs of the remaining oil in a bowl. Season.
  4. Step 4

    Combine the rocket, fennel and cucumber in a large bowl. Drizzle with the lemon juice and remaining oil and toss to combine.
  5. Step 5

    Divide the rocket mixture and salmon among serving plates. Spoon over the strawberry mixture to serve.