Prep time: 10 mins
Cooking time: 15 mins.
Ingredients:
Dressing:
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
2 tsp lemon juice
Salt and pepper
8 radishes, cut into matchsticks
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
Squeeze of lemon juice
Salt and pepper
Olive oil cooking spray
Method:
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. 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 fro 2 – 4m minutes till all the flesh has turned a paler pink.
4. Place the salmon on top of the salad. Sprinkle with a few more pumpkin seeds, drizzle over the dressing and serve.