Lowri Turner’s pan-fried salmon with radish, avocado and pumpkin seed salad
Serves 1Preparation: 10 minsCook: 15 mins
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.”
Ingredients
| Dressing: |
|---|
| 1 tbsp extra virgin olive oil |
| ½ tsp Dijon mustard |
| 2 tsp lemon juice |
| Salt and pepper |
| Salad: |
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| 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 |
Step by step
- 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.
