For a quick and tasty meal that cooks in less than 10 minutes, coat salmon in paprika, mint and oregano then pan fry. Serve with Greek salad and brown rice.
Ingredients
4 Coles Australian Skin On Salmon Portions
2 tbs olive oil
2 tsp smoked paprika
1 tsp dried oregano
2 tbs finely chopped mint
250g pkt microwavable brown rice
350g cherry tomatoes, coarsely chopped
2 Lebanese cucumbers, chopped
175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.
Step 2
Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.
Recipe tip
If you enjoyed this salmon recipe, try our easy salmon rice bowl with brown rice, avocado, broccolini and a tangy miso sesame dressing for a fresh weeknight meal.
175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced
1/2 cup (80g) kalamata olives
1 red onion, thinly sliced
100g fetta, crumbled
1 lemon, rind finely grated, juiced
1/4 cup (60ml) olive oil, extra
Method
Step 1
Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.
Step 2
Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.
