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Recipe: Lowri Turner's pan-fried salmon with radish, avocado and pumpkin seed salad


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Lowri says: "This is a quick and easy, but incredibly nutritious midweek supper. Salmon, avocado and pumpkin seeds are all packed full of healthy omega 3 fats which are great for your heart, skin and brain.

"The crisp, pepperiness of the radishes are a great contrast to silky texture of the salmon and avocado. Plus, if you use a good non-stick pan and a spray oil, you keep the unhealthy saturated fat down and the salmon stays succulent.”

Serves: 1

Prep time: 10 mins

Cooking time: 15 mins

You will need:


1 tbsp extra virgin olive oil

½ tsp Dijon mustard

2 tsp lemon juice

Salt and pepper


8 mixed radishes, cut into quarters

1 Little Gem lettuce, broken into leaves

1 tbsp frozen peas, defrosted

½ avocado, peeled and sliced

Squeeze of lemon juice

1 tbsp pumpkin seeds, toasted in a dry frying pan.

1 x 100g salmon filet

Salt and pepper

Olive oil cooking spray

What to do:

1. Mix together the dressing ingredients in a screw top jar. Shake and set aside.

2. Assemble the salad onto a plate. Squeeze the lemon juice over the avocado to prevent it browning and set aside.

3. Season the salmon. Spritz a non-stick frying pan with cooking spray. When it is smoking, add the salmon, skin side down and cook for 3 – 5 minutes, until the skin is brown but not burned. Flip over and continue cooking from 2 – 4m minutes till all the flesh has turned a paler pink.

4. Place the salmon on top of the salad.  Sprinkle with a few more pumpkin seeds, drizzle over the dressing and serve. 

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