Pan-fried salmon with Mediterranean salad

Recipes Lifestyle Wellbeing
14 January 2022

Serves 4




3 tbsp olive oil


800g (4 x 200g) fresh salmon, skin on


1/4 tsp fine sea salt


1/4 tsp freshly-cracked black pepper


1 lime

Mediterranean salad


200g baby rocket (or whatever salad greens you prefer)


1 can chickpeas, rinsed and drained


1 small red onion, peeled and thinly sliced


1 cucumber, thinly sliced


1 red capsicum, sliced


1/2 cup crumbled feta cheese



3 tbsp olive oil


1 tbsp red wine vinegar


1 tsp Dijon mustard


1 tsp dried oregano


1/2 tsp fine sea salt


1/4 tsp freshly-cracked black pepper


1 small garlic clove, pressed or minced


To cook the fish – Using a non-stick pan gently heat the olive oil, place salmon skin side down and lightly season. Allow the salmon to colour to a light golden brown on one side and then turn (approximately 4 minutes on each side). Place aside and keep warm.

To make the vinaigrette – Whisk all ingredients together in a bowl until combined.

To make the salad – Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.

To serve – Place cooked fish on large serving plate with a generous serving of salad. Garnish with a wedge of lime and enjoy.