PAN FRIED SALMON ON A SALAD BED
Perfect for a weeknight dinner or weekday lunch, enjoy this flaky pan-fried salmon served with a bed of ripe tomatoes, sweetcorn, cucumber and lettuce salad. A sweet balsamic dressing enhances the flavour of the salmon.
Per serving : 351kCal / Carbs 10g / Protein 35g / Fat 19g
Ingredients
1 tsp Extra Virgin Olive Oil
130g Salmon
40g Tomato
1/4 Cucumber
40g Sweetcorn
2 Lettuce Leaves (chopped)
1 tsp Balsamic Vinegar
pinch of Salt & Pepper
How to make it
- Preheat ½ the olive oil in the frying pan on a medium heat.
- Add the salmon to the pan, skin side down and cook for roughly 3 minutes or until the skin is crisp.
- Turn the fish over and cook for a further 5 minutes. Then cook each side for l more minute. The fish is cooked when the salmon is nice and flaky.
- While the salmon is cooking, prepare your salad. Quarter the tomatoes.
- Peel remove the seeds and slice the cucumber and drain the tinned sweetcorn. Add these to a mixing bowl along with the lettuce leaves.
- Add the remaining olive oil and balsamic vinegar to the mixing bowl and toss the salad and then plate up.
- When the salmon is cooked place it on top of the salad and enjoy
- Optional: Add salt and pepper for flavour.