This recipe is easy to make and really tasty! Try it out!


  • Olive oil spray
  • 4 x 175g salmon fillets with skin
  • 1 large green capsicum, chopped
  • 2 Lebanese cucumbers, chopped
  • 3 ripe tomatoes, chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 pita bread rounds, toasted, torn into bite-sized pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar


  1. Spray a chargrill pan or non-stick frypan with oil and heat over medium-high heat. Season fish, then cook skin-side down for 4 minutes or until crisp. Turn and cook for a further 2-3 minutes until cooked but still pink in centre. Set aside, loosely covered with foil, to rest while you make the salad.
  2. For the fattoush salad, combine all the remaining ingredients in a bowl, season and toss to combine. Serve immediately with the salmon.