CRISPY-SKINNED SALMON

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

• a handful fresh dill, chopped

• roasted Rosalina and baby vine tomatoes, selection

• green asparagus, blanched, for serving

Cooking Instructions

1. Rub the salmon with olive oil and season with salt and pepper.

2. 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.

3. Toss the salad ingredients with the lemon juice, dill and olive oil.

4. Serve the fish and salad with roasted tomatoes on the vine and blanched asparagus spears.

#salmon #fish