Rosemary Macadamia Salsa Salmon


Rosemary Macadamia Salsa Salmon

Rosemary Macadamia Salsa Salmon

Rosemary and fish may not be a common flavour pairing. But trust me, it’s seriously delicious.

Especially when you add in some zesty lemon juice and rich crunchy macadamias.

So good!

Actually if you’re not a fish fan, this simple salsa has loads more fish-free uses in the variations below.

enough for: 2
takes: 15 minutes
net carbs: 12g per serve

2 salmon fillets
2 stalks rosemary, finely chopped
4 tablespoons extra virgin olive oil
2 handfuls (100g / 3.5os) chopped macadamias
3 tablespoons lemon juice
baby spinach, salad or green veg, to serve

1. Heat a medium frying pan on a medium high heat. Season salmon with salt and rub with a little oil. Pan fry for 3-5 minutes on each size or until salmon is cooked to your liking.

2. While the salmon is cooking mix rosemary, olive oil, macadamias and lemon juice in a small bowl with a pinch of salt. Taste and adjust with more salt and lemon if you think you need it.

3. To serve divide cooked salmon between 2 plates. Pop spinach / salad / greens on the side. Spoon over salsa.

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WINE MATCH: Pinot gris or buttery Chardonnay.

Variations & Substitutions

different nuts – I adore macadamias but almonds or walnuts are also fab.

no rosemary – skip it or use thyme or oregano.

vegetarian – serve salsa and salad with roast eggplant, mushrooms or pan fried halloumi. Or use it too jazz up a simple omelette.

nut-free – toasted sunflower seeds or pumpkin seeds are lovely. If you don’t mind the carbs use toasted sourdough crumbs. Or replace with a bunch of finely chopped parsley to make a Rosemary Salsa Verde (green sauce).

more substantial (carb lovers) – any kind of potatoes (I think mash would be especially nice with the crunchy salsa). Or other roast root veg or cooked quinoa or couscous.

more substantial (low carb) – more macadamias and salmon! Or mayo (do love a twice-sauced dish).

different vegetables – any cooked greens like Beautiful Broccoli, asparagus, green beans, broccolini, spinach, kale. Or your fave roast veg!

carnivore / different protein – amazing with steak or chicken! Or a good lamb chop. Also thinking the salsa would make a delux sauce for burger patties.

Waste Avoidance Strategy

salmon fillets – freeze them.

rosemary, finely chopped / extra virgin olive oil / macadamias
– keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

baby spinach / salad – best to use for another meal. Can be frozen but will wilt when defrosted.

green veg – most will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer.

Prepare Ahead

No. Best when freshly made because the macadamias will go soggy over time. Leftovers will keep in the fridge for 2 weeks or can be frozen. But remember the salsa is best when fresh.

Rosemary Macadamia Salsa Salmon-2

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{ 4 comments… read them below or add one }

Libby Thompson August 6, 2019

Do you roast the macadamias first Jules?


jules August 7, 2019

Yes I usually roast a whole packet at a time Libby – on a tray in the oven for 8-10 minutes at 200C.

But you could toast them in the pan after cooking the fish if you’re short on time.



Amrita August 3, 2019

Delicious! Beautiful flavour combo of the sauce with the salmon. I made extra rosemary and macadamia sauce and used it as a salad dressing with shredded beetroot/carrot/greens from a packet which I tossed to soften with a bit of olive oil in the pan heating up for the salmon. Yum!


jules August 5, 2019

Yum Amrita! I’m going to use the dressing for some greens too – brilliant idea 🙂


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