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.”
Pan-fried salmon with radish, avocado and pumpkin seed salad
Serves: 1
PREP: 10 mins
COOK: 15 mins
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Ingredients
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
Method
- 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.
