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.”

salmon with radish recipeLowri Turner’s Pan-fried salmon with radish, avocado and pumpkin seed salad 3


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
Squeeze of lemon juice
Salt and pepper
Olive oil cooking spray

Step by step

  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.