Angelakis Weekly Seafood Specials



Salmon: Baked with Watermelon & Avocado Salad

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(3 votes, average 3.67 out of 5)

You Need: (Serves 4)

  • 4 thick cut salmon fillets, about 200g each
  • 1/3 cup extra virgin olive oil
  • 4 sprigs of thyme
  • 4 sprigs of tarragon
  • 4 slices of lime
  • 2 extra limes, halved

Watermelon & Avocado Salad

  • 1/4 seedless watermelon (about 1.4kg), peeled and cut into 2cm pieces
  • 1 avocado, peeled, seeded and cut into 1cm pieces
  • 50g baby spinach leaves, trimmed
  • 1 small clove of garlic, finely chopped
  • 2 tablespoons creme fraiche
  • 1/4 cup light olive oil
  • 1 tablespoon raspberry vinegar



Brush salmon with olive oil and place fillets together in a single layer on a large piece of foil. Season to taste and top each fillet with herb sprigs and lime slices. Bring edges of foil together and seal well. Place parcel on an oven tray and bake at 200C degrees for 8-10 minutes, or until just cooked.

For watermelon and avocado salad, combine watermelon, avocado and spinach  in a large bowl. Whisk garlic, creme fraiche, olive oil and vinegar until combined, then season to taste. Pour dressing over salad and toss gently to combine.

Remove salmon from foil, discard herbs and lime slices and serve with salad and extra lime halves.