Recipes & Health Articles Recipes

Salmon with Salsa Verde and Fennel and Orange Salad

By Sprout Cooking School / Monday, 11 February 2019 / Topics: Fast food, salmon

  • Time 15 minutes
  • Serves 4
  • Difficulty easyPeasy

Ingredients

1 Tablespoon extra virgin olive oil, plus 2 tablespons extra

Pinch of salt

2 Teaspoons smoked paprika

4 x 180g Salmon fillets

½ Fennel bulb, finely sliced

2 Oranges, cut into segments

1 Shallot, finely sliced

Handful Rocket

Juice of half a lemon

5 Cornichons

1 Tablespoon capers

Pinch chilli flakes

½ Bunch flat-leaf parsley

Juice of half a lemon 

Method

  1. For the salsa verde, chop cornichons, capers, parsley and any fennel fronds together. Transfer to a bowl then stir through one tablespoon olive oil and juice of half a lemon. Alternatively, combine all ingredients except olive oil in a food processor and process to combine and then stir in olive oil.
  2. Heat a frying pan over high. Add one tablespoon of olive oil. Rub salt and paprika over non-skin side of salmon then place the  salmon skin side down into the pan. Cook for 3-4 minutes both sides or until skin is crisp and salmon is cooked to your liking. 
  3. Meanwhile, combine fennel, orange, shallot, rocket and remaining lemon juice and olive oil in a bowl. Divide between serving plates.
  4. Place salmon on serving plates with the salad and top with salsa verde.
  • Energy 2316kj
  • Protein 52.6g
  • Carb 7.4g
  • Fat 34.4g
  • Sat fat 7.7g
  • Sodium 169mg
  • Sugar 7.2g
  • Fibre 2.9g