•Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning. •Season the salmon. Heat 2 tbsp of oil in a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges. •https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pansover