Salmon fillet with salad of garlic & rosemary marinated beetroot

This pan-fried fillet of salmon is served with delicious garlic and rosemary marinated beetroot

Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes approx

What you need:

• 4 rashers back bacon, thinly sliced
• 4 spring onions, trimmed and sliced
• 225g (8oz) frozen peas
• 1 x pouch Baxters Garlic & Rosemary Marinated Beetroot
• 1 tbsp (15ml) vegetable oil
• 4 x 175g (6oz) salmon fillets, skinned

What you do:

1. Heat a non-stick frying pan, add the bacon and cook for 4 minutes or until crisp and golden. Add the spring onions and peas and continue to cook for 2 -3 minutes, stirring until the peas are hot and cooked through. Drain the beetroot (reserving the juices) and stir these into the pea mixture. Cook for a further minute or so until hot. Transfer to a bowl and keep warm.
2. Add the oil to the pan and cook the salmon over a medium heat for about 4 minutes on each side; until seared on the outside and just pink in the centre. Season.
3. Divide the pea and bacon salad between four plates, then place a salmon fillet in the centre of each. Finally drizzle over the beetroot juice and serve.

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