Courtney Roulston's crispy salmon with lemon and braised lettuce

Served with braised lettuce and veggies, this salmon recipe makes for the perfect midweek meal. It’s great for using up any leftover lettuce you might have in the fridge.

4

10m

15m

Ingredients

  • 2 tbs extra virgin olive oil
  • 2 x 280g pkts Coles Fresh Tasmanian Salmon Portions Skin On
  • 1 small leek, cut into 8mm-thick slices
  • 1 garlic clove, finely chopped
  • 1 bunch baby broccoli, stems cut into 1cm lengths
  • 1/2 iceberg lettuce, cut into thin wedges
  • 30g butter
  • 1 small lemon, zested, juiced
  • 1 tbs slivered almonds, lightly toasted

Method

STEP 1

Heat half the oil in a non-stick frying pan over medium heat. Season the salmon. Place, skin-side down, in the pan. Cook for 5-6 mins or until golden and crisp. Turn and cook for 40 secs on the 3 skinless sides. Transfer, skin-side up, to a plate. Cover with foil to keep warm.

STEP 2

Heat the remaining oil in the pan over medium-high heat. Add the leek, garlic and baby broccoli and cook for 3-5 mins or until the vegetables are tender. Add the lettuce and season. Cook for 2 mins or until lettuce begins to wilt. Add the butter, lemon juice and half the lemon zest and toss to coat.

STEP 3

Divide lettuce mixture among serving plates. Top with salmon. Sprinkle with the remaining lemon zest and almond.

Serve with lemon wedges

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar

Nutrition Information

Per Serve

Energy: 4241kJ/1015 Cals (49%)

Protein: 64g (128%)

Fat: 81g (116%)

Sat fat: 22g (92%)

Carb: 6g (2%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 151mg (8%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.