Impress the family by plating up a restaurant-quality meal tonight. This garlic salmon dish is fresh, zesty and surprisingly easy to make.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
3 tsp extra virgin olive oil
4 Coles Australian Skin-On Salmon Portions
50g butter
2 garlic cloves, crushed
2 cups (240g) frozen peas
1/2 cup mint leaves, torn
1/2 cup (120g) crème fraîche
120g pkt Coles Australian Baby Rocket
2 tbs lemon juice
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large non-stick frying pan over high heat. Add the salmon, skin-side down. Reduce heat to medium-high and cook for 2 mins or until skin is crispy. Turn the salmon and reduce heat to low. Add the butter and garlic. Cook for 1 min, spooning butter mixture over the salmon. Season.
Step 2
Meanwhile, cook the peas in a medium saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan with the mint and 2 tbs of the crème fraîche. Stir to combine. Season.
Step 3
Combine the rocket and lemon juice in a medium bowl. Divide the pea mixture among serving plates. Season. Top with the salmon and rocket mixture. Serve with the remaining crème fraîche.
Seafood swap: Try this easy recipe using trout or barramundi fillets instead of the salmon.
