Pan Seared Salmon Salad With Asparagus

1 serving
20 min

With Summer just around the corner, I think it's time to introduce some fresh and colourful meals, don't you?


Pan-seared salmon is one of those recipes that take you 15 minutes start to finish, and yet give such an impressive result you can easily serve it on your dinner parties. Crispy and golden on the outside, tender and flakey on the inside - in my opinion, preparing your salmon in the pan definitely does give better results than baking it in the oven.

Minimal ingredients, minimal effort, maximum flavour! What's not to like?



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Pan Seared Salmon Salad With Asparagus

Recipe details

  • 1  serving
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients


  • 1/2 bunch asparagus, tough ends trimmed
  • Seasoning - salt and pepper to taste, 1/2 tsp garlic, 1/2 tsp chilli pepper, 1tbsp olive oil, 1tsp honey
  • 1 salmon fillet
  • 50g (1 3/4 oz) fresh salad mix
  • 3 radishes
  • 3 cherry tomatoes
  • 10g (1/4 oz) radish sprouts
  • 20g (3/4 oz) quinoa
  • 1tbsp extra virgin olive oil
  • 1/2 lemon, juiced

Instructions


Season the asparagus with salt and pepper and cook on low heat in a bit of olive oil for a couple of minutes, until softened
In a small bowl, mix the seasoning with olive oil and honey, and spread on the salmon filet
Heat some olive oil in a large non-stick pan over medium-high heat until hot. Place the salmon skin-side down and cook for about 5 minutes. Flip over and cook for further 4-5 minutes, to your liking.
In the meantime, boil the quinoa
Cut the remaining veggies and mix in a bowl with the salad, quinoa, olive oil, and lemon juice. Season with salt and pepper to taste.

Agata
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