Baked Salmon and Purple Mexican Salad
Prep time
Cook time
Total time
Omega-3-rich deliciously creamy salmon sits on a vibrant purple salad full of peppery radishes, crunchy red cabbage, and fragrant coriander.
Recipe type: Main
Serves: 2
  • 1 cup of red cabbage, finely chopped
  • ½ a red onion, finely chopped
  • 1 bag of radishes, sliced
  • 1 red chilli, finely chopped
  • Juice of one lime
  • Olive oil
  • 2 salmon fillets
  • Handful of coriander, torn
  • Salt and pepper
  1. Pre-heat your oven to 180C.
  2. Place all the vegetables apart from the coriander in a bowl, pour over the lime juice and a drizzle of olive oil and toss to mix well.
  3. Place your salmon on some tin foil or parchment paper, season well, and drizzle with a little olive oil. Loosely wrap and bake for around 12 minutes until the fish is cooked to your liking.
  4. Plate your salad up, scatter over the coriander and place the salmon fillets on top of the salad and finish with an extra squeeze of lime.
Recipe by Primal Eye at