Pan-fried Salmon with Crunchy Salad

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    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.
    Pan-fried Salmon with Crunchy Salad

    • 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
    • Salt and pepper
    • Olive oil cooking spray
    How to make Pan-fried salmon with crunchy salad
    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. 
    4. When it is smoking, add the salmon, skin side down and cook for 3 – 5 minutes, until the skin is brown but not burned. 
    5. Flip over and continue cooking from 2 – 4m minutes till all the flesh has turned a paler pink.
    6. Place the salmon on top of the salad.  
    7. Sprinkle with a few more pumpkin seeds, drizzle over the dressing and serve.

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