Salmon can do no wrong in our eyes, and this recipe for pan-fried salmon with radish, avocado and pumpkin seed salad is no exception. Refresh, and re-fuel tired bodies with this incredibly tasty meal option.
Serves 1
Cooking Time: 15 mins
What You’ll 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
- Squeeze of lemon juice
- Salt and pepper
- Olive oil cooking spray
What To Do:
- Mix together the dressing ingredients in a screw top jar. Shake and set aside.
- Assemble the salad onto a plate. Squeeze the lemon juice over the avocado to prevent it browning and set aside.
- 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.
- Place the salmon on top of the salad. Sprinkle with a few more pumpkin seeds, drizzle over the dressing and serve.
Recipe from www.loveradish.co.uk
Whilst the weather is still a little warm, you may want to enjoy the last of the summer salads.