Pan-Fried Salmon with Radish, Avocado and Pumpkin Seed Salad

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Pan-fried salmon with radish, avocado and pumpkin seed salad POSTSalmon 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.

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