Pan Seared Salmon on Baby Rocket

Ingredients for Pan Seared Salmon on Baby Rocket

• 2 centre-cut salmon fillets (170g each)

• 1 1/2 tablespoons fresh lemon juice

• 1 1/2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 3 cups baby rocket leaves

• 2/3 cup grape or cherry tomatoes, halved

• 40g thinly slivered red onion

• Salt and freshly ground black pepper, to taste

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon red-wine vinegar

How to make Pan Seared Salmon on Baby Rocket

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes.

2. Cook the salmon, skinside down in a nonstick skillet over medium-high heat for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.

3. Reduce the heat to medium. Cover the pan and cook until the salmon is cooked through, 3 to 4 minutes more. The skin should be crisp and the flesh medium rare.

4. Meanwhile, combine the rocket, tomatoes and onion in a bowl. Just before serving, season with salt and pepper and drizzle with oil and vinegar. Toss well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.