Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Premium Supplier 11th November 2019

Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad

10 min

Raspberries and tomatoes are full of vitamin C, which can help boost the immune system and mozzarella contains calcium to keep bones strong and healthy. The added pomegranate seeds act as an anti-inflammatory which will help speed recovery post exercise.


  • 2 fillets of sockeye salmon 160g-180g
  • 1 lemon
  • Salt and pepper
  • 2 tbsp. olive oil
  • 2 beef tomatoes
  • 100g raspberries
  • 1 ball of mozzarella
  • 10 mint leaves
  • 10 basil leaves
  • ½ pomegranate
  • 1 tsp. white wine vinegar


• Start by placing the salmon fillets onto a plate and season with salt, pepper and 1tbsp of olive oil. Grate the zest of the lemon over the salmon and set aside.
• Chop the tomatoes into a large bowl, tap out the seeds of the pomegranate over the tomatoes and add the raspberries. Tear the mint and basil leaves over the tomatoes.
• Tear the mozzarella ball into 10 small pieces and add to the salad. Pour over the white wine vinegar and add the remaining olive oil. Give the salad a good toss and divide between two serving plates.
• Heat a sauté pan over a medium heat on the stove top, carefully add the salmon fillets and cook for 1-2 minutes on each side.
• Once the salmon is cooked allow the fish to rest for 2 minutes and squeeze over the lemon juice, place the salmon over the salad and serve.

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