Pan-Fried Salmon on a Bed of Salad
Crisp leafy salad with tomatoes, cucumber and olives meets a perfectly pan-fried salmon fillet for a light dish that's on the table in minutes. The salmon is seasoned with lemon and pepper, then fried until the skin turns golden and crisp. With plenty of protein and very few carbs, it slots neatly into a low-carb or LOGI-style way of eating.
Prep10 min
Cook/bake10 min
Total20 min
Servings1
Ingredients
Servings
- 1 handful rocket or mixed salad leaves, to taste
- 1-2 tomatoes
- 1 cucumber, amount to taste
- olives, amount to taste
- 1-2 tsp sunflower seeds
- 1 tsp sesame seeds
- 1 salmon fillet, skin on
- lemon, for seasoning
- pepper, for seasoning
- oil, for frying
- salad dressing, your own recipe, served separately
Instructions
- Wash the vegetables and chop them into small pieces.
- Arrange the salad leaves on a large plate. Scatter over the tomatoes, cucumber and olives, then finish with a sprinkle of sunflower and sesame seeds.
- Before frying, season both sides of the salmon fillet with lemon juice and pepper.
- Heat the oil in a pan over high heat. Fry the salmon skin-side down first for 4 to 5 minutes.
- Turn the salmon, lower the heat and cook the flesh side for another 4 to 5 minutes, depending on the thickness of the fillet. It's done when the white protein starts to seep from the flesh.
- Lift the cooked salmon onto the prepared salad and serve straight away.
Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 7 g |
| Protein | 38 g |
| Fat | 26 g |
| Fibre | 3 g |
| of which sugar | 4 g |
Frequently asked questions
How do I know when the salmon is cooked through?
When the white protein starts to seep from the fillet, the salmon is cooked through and at its perfect point.
Can I use a different salad instead of rocket?
Yes, this recipe works with any leafy salad you like.
Is this recipe suitable for low carb?
Yes, the dish contains very few carbs while the salmon provides plenty of protein.
Which dressing goes well with it?
The original recipe points to a separate dressing recipe. A light vinaigrette made with olive oil and lemon juice works beautifully.
