PREP TIME 15 mins
COOK TIME 10 mins
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.