Ingredients

240 g salmon fillets 2 x 120g per fillet
2 teaspoon olive oil
1 dash salt to taste
1 dash black pepper to taste
INGREDIENTS FOR SWEET CORN & AVOCADO SALAD
125 g corn kernels
250 g cherry tomato halved
1/2 avocado diced
1/4 cup(s) red onion diced
1/4 cup(s) fresh coriander chopped
2 teaspoon olive oil
1 teaspoon red wine vinegar
1 dash salt to season
1 dash black pepper to season
2 lemon wedges to serve

Directions

Place all salad ingredients in a bowl and toss gently. Set aside while you cook the salmon.

Heat a fry pan to medium-high heat. Coat the salmon in oil and season both sides with salt and pepper.

Cook salmon skin side down for 2-4 minutes depending on thickness. Turn and cook other side for a few minutes or until cooked. It should flake easily with a fork and still be a little pink in the centre.

Serve salmon with salad and a wedge of lemon.

Nutrition

Energy 1887.48kj Calories 450.81cal Protein 28.35g Fibre 4.05g Fat 32.70g Saturated Fat 6.45g Carbs 8.99g Sugar

ALEX’S PAN-FRIED SALMON WITH SWEET CORN & AVO SALSA

Ingredients

Directions

Nutrition