Alexs pan fried salmon with sweet corn and avo salsa
Serves: 1
Prep: 00:05
Cook: 00:10
Lunch, Dinner
NF
EF
DF
G
GF
P
PE
PR

Ingredients

  • 100 grams salmon fillet(s) cooked thoroughly for pregnancy
  • 1/2 teaspoon(s) olive oil (extra virgin)
  • salt & pepper to taste

Ingredients for Sweet Corn & Avocado Salad

  • 75 grams corn kernels (tinned)
  • 6 cherry tomatoes halved
  • 2.5 tablespoon(s) avocado(es) diced
  • 2 tablespoon(s) onion (red) diced
  • 2 tablespoon(s) coriander (fresh) chopped
  • 1/2 teaspoon(s) olive oil (extra virgin)
  • 1/2 teaspoon(s) wine vinegar (red)
  • 1/4 lemon(s) to serve
  • salt & pepper to taste

Method

  1. Place all salad ingredients in a bowl and toss gently. Set aside while you cook the salmon.
  2. Heat a fry pan to medium-high heat. Coat the salmon in oil and season both sides with salt and pepper.
  3. Cook salmon skin side down for 2-4 minutes depending on thickness. Turn and cook other side for a few minutes until cooked. It should flake easily with a fork and still be a little pink in the centre.
  4. Serve salmon with salad and a wedge of lemon.
Energy
1716.3kj
Calories
410.1cal
Protein
25.1g
Fibre
5.3g
Fat
26.2g
Saturated Fat
5.2g
Carbs
15.6g
Sugar
5.5g

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