Crispy-skinned salmon
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 fresh salmon fillet (150g – 200g each)
- 3 Tbsp olive oil, to drizzle
- sea salt and freshly ground pepper, to taste
- 1/2 cup medium red onions, thinly sliced
- 1 baby fennel bulb, finely chopped
- 1 stalk celery, chopped
- 2 Tbsp capers, roughly chopped
- 1 juiced and zested lemon, cut into 8 slices
- 4 tsp fresh dill, chopped
- roasted Rosalina and baby vine tomatoes, selection
- green asparagus, blanched, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Rub the salmon with olive oil and season with salt and pepper.
- Fry, skin-side down, in a hot pan for 3 minutes, or until the skin is crispy, then turn and cook for a further 2 minutes until sealed but still a little pink in the middle.
- Toss the salad ingredients with the lemon juice, dill and olive oil.
- Serve the fish and salad with roasted tomatoes on the vine and blanched asparagus spears.
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