Seared Salmon on Baby Lettuce Salad

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    Seared salmon with baby spinach and cherry tomatoes
    Seared salmon with baby spinach and cherry tomatoes

    This is a delicious yet very easy to prepare and cook meal. Fridge to plate takes about 15 minutes so it can’t get any easier!

    Seared salmon with baby spinach and cherry tomatoes
    Seared Salmon on Baby Lettuce Salad
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    We all need to eat more fish, especially the oily varieties. This recipe is great on the eye, the palate and on your digestion. The perfect trifecta!
    Servings Prep Time
    4 people 5 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    4 people 5 minutes
    Cook Time
    10 minutes
    Seared salmon with baby spinach and cherry tomatoes
    Seared Salmon on Baby Lettuce Salad
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    We all need to eat more fish, especially the oily varieties. This recipe is great on the eye, the palate and on your digestion. The perfect trifecta!
    Servings Prep Time
    4 people 5 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    4 people 5 minutes
    Cook Time
    10 minutes
    Ingredients
    The salmon
    The salad
    Garnish
    Servings: people
    Units:
    Instructions
    The salmon
    1. Preheat a large heavy skillet over medium heat for 3 minutes. Coat salmon with olive oil. Place in skillet. Sprinkle with capers, dill and pepper. Increase heat to high and cook for 3 minutes.
    2. Turn salmon over, and cook for a further 5 minutes, or until nicely browned. Salmon is done when it flakes easily with a fork.
    The salad
    1. While your salmon is cooking, add the spinach and balsamic vinegar to a bowl and toss well and plate up as a bed for the salmon.
    2. Halve the tomatoes and slice a lemon into four quarters.
    3. Place the seared salmon on the bed of spinach, decorate with the tomato halves, add the lemon and serve!
    Recipe Notes

    Great when served with crusty rye rolls and a dipping bowl of high quality but full flavoured olive oil.

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