Try out this delicious Peri Peri Salmon recipe, perfect for an easy mid-week meal.


  • 4 x 180g pieces salmon, skin on and pin-boned

  • 2 Lebanese cucumbers

  • 2 sprigs fresh oregano, leaves picked

  • 150g rocket leaves

  • 1 ripe hass avocado

  • Peri peri marinade

  • 2 long red chilli, plus extra slices to serve

  • 1 lemon, zested, plus extra wedges to serve

  • 1 garlic clove, chopped

  • 1 tbsp red wine vinegar

  • ¼ cup extra virgin olive oil

  • 1 tsp sweet smoked paprika

  • 1 tsp dried oregano


  • 1.

    Preheat oven to 200C fan forced (220C conventional).

  • 2.

    For the peri peri sauce, deseed one of the chillies and chop with the remaining chilli. Place in the food processor with the remaining ingredients and whiz until very finely chopped and combined.

  • 3.

    Line a roasting tray with baking paper then top with the salmon pieces, skin side down.

  • 4.

    Brush the marinade over the salmon. Halve the zested lemon and add to the tray. Roast for 10-12 minutes until the salmon is just tender.

  • 5.

    Meanwhile for the salad, slice the cucumber into thin strips and avocado into chunks and combine with the rocket and drizzle with olive oil and juice from one of the roast lemon halves.

  • 6.

    Serve salmon with the rocket salad and drizzle with remaining roasted lemon half and scatter with extra chilli (optional).

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