Salmon fillet with mango avocado salsa

Ingredients for 1 servings:

• 200 g salmon fillet(s), fresh or frozen
• 50 g peas, frozen
• 1 pinch of herbal salt
• ½ avocado(s)
• ½ mango(s)
• ½ bell pepper(s), red
• 100 g feta cheese
• 1 pinch of white pepper
• 1 tsp maple syrup
• 4 tbsp lime juice
• 2 tbsp olive oil
• 25 g butter
• 1 tbsp maple syrup
• 1 pinch of chili flakes
• ½ lime(s), optional
• Parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Remove the salmon fillet from the refrigerator one hour in advance or let it thaw. Cook the peas in boiling water for 2 minutes, then rinse in ice-cold water and drain. Halve, peel, and pit the avocado and mango, then finely dice the flesh. Halve the bell pepper, deseed, rinse, and finely dice. Dice the feta and mix with the peas, mango, avocado, and bell pepper. Season with salt, pepper, 1 teaspoon maple syrup, 2 tablespoons lime juice, and 1 tablespoon olive oil. Season the salmon with salt and cook skin-side down in butter over medium heat for 4 minutes per side (if the salmon is thicker, cook for longer). Mix together 1 tablespoon maple syrup, chili flakes, 2 tablespoons lime juice, and 1 tablespoon olive oil and brush over the skinless side of the salmon. Continue cooking for 1 minute. Adjust the seasoning to taste, and add the remaining honey-chili sauce to the salsa. Serve the salmon with the salsa and, if desired, lime wedges and parsley.