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Salmon With Zucchini & Corn Salad
Ingredients
- 2 x 150g salmon fillets
- 10ml olive oil, extra virgin oil
- 50g lemon juice
- 10g minced garlic
- 1g black pepper
- 202g zucchini, sliced lengthways
- 151g (2 x 125g) sweetcorn, canned
- 110g mixed salad greens, shredded or chopped
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Directions
- Prepare salmon with zucchini & corn salad according to recipe instructions.
- Place salmon in a shallow dish. Add the oil, lemon juice, garlic and pepper. Rub to coat.
- Heat a non-stick frying pan over medium-high heat. Once hot, add zucchini and corn. Cook for 3 to 4 minutes, turning until tender and lightly charred. Remove from the heat and transfer to a bowl.
- Return frying pan to the heat. Add the salmon skin side down with any remaining marinade and cook for 3 minutes. Flip the salmon over, lower the heat and cook for a further 2 minutes, or until cooked to your liking. Transfer the salmon to a plate.
- Add the mixed salad greens to the bowl with the zucchini and corn and toss to combine. Divide the salad between two serving plates and top with the salmon.
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