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: Dressing: 1 tbsp extra virgin olive oil ½ tsp Dijon mustard 2 tsp lemon juice Salt and pepper Salad: 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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