Nutritional therapist Lowri Turner 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.”
Prep time: 10 mins
Cooking time: 15 mins
You will need
for the dressing
- 1 tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- 2 tsp runny honey
- salt and pepper
for the salad
- 8 mixed radishes, sliced
- 1 little gem lettuce, broken into leaves
- 30g lamb’s lettuce
- A handful of sugar snap peas
- 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
What to do
Mix all the dressing ingredients in a screw top jar. Shake until combined and set aside.
Place the gem lettuce and lamb’s lettuce in a bowl.
Peel and slice the avocado and squeeze the lemon juice over it to prevent it browning and set aside.
Season the salmon with salt and pepper.
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 2-4 minutes till all the flesh has turned a paler pink.
Set the salmon aside.
Gently toast the pumpkin seeds in a dry frying pan until crisp and starting to colour.
Flake the salmon fillet over the salad, add the sliced avocado and radishes and sprinkle over the pumpkin seeds.
Drizzle over the dressing and serve.