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Pan-fried salmon with Mediterranean salad

Recipes Lifestyle Wellbeing
14 January 2022

Serves 4

Ingredients

Salmon

 

3 tbsp olive oil

 

800g (4 x 200g) fresh salmon, skin on

 

1/4 tsp fine sea salt

 

1/4 tsp freshly-cracked black pepper

 

1 lime

Mediterranean salad

 

200g baby rocket (or whatever salad greens you prefer)

 

1 can chickpeas, rinsed and drained

 

1 small red onion, peeled and thinly sliced

 

1 cucumber, thinly sliced

 

1 red capsicum, sliced

 

1/2 cup crumbled feta cheese

Vinaigrette

 

3 tbsp olive oil

 

1 tbsp red wine vinegar

 

1 tsp Dijon mustard

 

1 tsp dried oregano

 

1/2 tsp fine sea salt

 

1/4 tsp freshly-cracked black pepper

 

1 small garlic clove, pressed or minced

Method

To cook the fish – Using a non-stick pan gently heat the olive oil, place salmon skin side down and lightly season. Allow the salmon to colour to a light golden brown on one side and then turn (approximately 4 minutes on each side). Place aside and keep warm.

To make the vinaigrette – Whisk all ingredients together in a bowl until combined.

To make the salad – Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.

To serve – Place cooked fish on large serving plate with a generous serving of salad. Garnish with a wedge of lime and enjoy.

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