What you’ll need

Serves 1

  • 4 tbsp cooking oil
  • salt and pepper to taste
  • 180g Atlantic salmon, skin on
  • 1⁄2 broccoli blanched
  • 1 clove garlic, sliced
  • 1 bird’s-eye chilli, sliced
  • 3 cherry tomatoes, halved
  • 1 tsp extra virgin olive oil

The easy bit

  1. Preheat oven to 200oC.
  2. In an ovenproof non-stick pan, heat 2 tablespoons cooking oil. Season the salmon, add to the pan skin-side down, and lower temperature to medium.
  3. When the skin starts to get golden, put the fish in the oven for 3 minutes, then flip to the flesh side and cook for another 2 minutes.
  4. Heat the remaining cooking oil in a non-stick pan, gently sauté the broccolini with garlic and chilli, and season.
  5. In a separate bowl, add the cherry tomatoes and dress with olive oil and salt.
  6. Arrange broccolini and salmon on a plate and serve with the salad.
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