This gorgeous spring dish is both healthy and deliicous. 


  • 2 avocados, diced

  • 2 cups papaya, peeled, deseeded and diced

  • 150g cherry tomatoes, quartered

  • 1¼ cups brown rice

  • Olive oil

  • 4 x salmon fillets


  • 1.

    Combine avocado, papaya and cherry tomatoes in a bowl and set aside.

  • 2.

    Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.

  • 3.

    Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.

  • 4.

    Serve salmon on top of brown rice and top with salsa. Season to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1273kj
  • Fat Total 78g
  • Saturated Fat 15g
  • Protein 87g
  • Carbohydrate 54g
  • Sugar 7g
  • Sodium 250mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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