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

Ingredients

  • 120 g salmon fillets 1 x 120g fillet
  • 1 teaspoon olive oil (extra virgin)
  • salt & pepper to taste

Ingredients for Sweet Corn & Avocado Salad

  • 75 g corn kernels (tinned)
  • 1 cup cherry tomatoes halved. 1 punnet 250g
  • 1/4 avocado diced
  • 2 tablespoons onion (red) diced
  • 2 tablespoons coriander (fresh) chopped
  • 1 teaspoon olive oil (extra virgin)
  • 1/2 teaspoon 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
1888.0kj
Calories
451.0cal
Protein
28.0g
Fibre
4.0g
Fat
33.0g
Saturated Fat
6.0g
Carbs
9.0g
Sugar
4.0g