Salmon with chilli & lime butter

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 300
fat 20g
saturates 5g
carbs 1g
sugars 0g
fibre 0g
protein 29g
salt 0.2g

Ingredients

1 tbsp olive oil
4 salmon fillets
knob of butter
6 spring onions, finely sliced
1 large red chilli, halved, deseeded and finely chopped
zest and juice 1 lime
small bunch coriander, chopped

Method

Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.