Crispy Skin Salmon with Cos Salad

13 Ingredients

Number of servings

4 crusty wholemeal bread rolls (to serve)
4 salmon fillets (skin on)
6 green shallots, finely sliced
1 cos lettuce, washed, dried
1tablespoons red wine vinegar
1teaspoons Dijon mustard
1 pinch black pepper
2tablespoons olive oil
1 bunch dill, leaves roughly chopped
2tablespoons thyme leaves
1teaspoons caster sugar
1/4 cup lemon juice
1 pinch sea salt ground (to taste)

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Finely shred cos lettuce crossways and place into a bowl. Add dill and shallots. Combine 1 tbs of the oil, red wine vinegar, sugar and mustard in a jar. Season with salt and pepper and shake well to combine. Pour the dressing over the salad. Add hazelnuts and toss to combine.

Step 2 of 3

Pat salmon fillets dry with paper towel. Combine lemon juice, thyme leaves and remaining oil in a bowl. Season with salt and pepper and set aside. Heat remaining oil in a large non-stick frying pan over medium-high heat. Spray salmon with oil spray and cook skin-side down, for 2-4 minutes or until golden and crisp. Turn and cook for 1 minute or until cooked to your liking. Transfer to a plate. Cover to keep warm.

Step 3 of 3

Reduce heat to medium, add lemon mixture to pan, cook for 1-2 minutes until dressing comes to the boil. Place salmon onto serving plates, spoon over the warm lemon mixture. Serve with salad and bread rolls.