Salmon with Kiwifruit and Pineapple Salsa and Crispy Smashed Potatoes

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!

Preheat oven to 200°C. Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Drizzle with oil and season with salt, bake for 20-25 minutes until crisp and golden.

Peel and dice kiwifruit. Dice pineapple pieces. Zest lemon and cut into wedges. Pick coriander leaves and roughly chop. Dice red chilli.

Pat salmon dry and coat in olive oil, lemon zest and ¹⁄₄ of the coriander (the rest will be used in the salsa). Season with salt. Heat a pan on medium high heat with a drizzle of oil. Add the salmon for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

In a bowl mix kiwifruit, pineapple, chilli (to taste), remaining coriander, lemon juice from 2-3 wedges and season with salt.

Divide spinach and smashed potatoes between plates. Serve with salmon on the side and top with kiwifruit and pineapple salsa. Serve any remaining lemon on the side and enjoy!