This healthy meal idea is straight from the 28 by Sam Wood program. Perfect for a Summer dinner and easily adaptable for the while family. Maybe drop the coriander and onion for the more fussier child.
Ingredients:
2 x 200g salmon fillets
1 tsp olive oil
salt & pepper, to taste
Sweet corn & avocado salad:
400g tin corn kernels
250g cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, diced
1/4 cup fresh coriander, chopped
1 tbs olive oil
2 tsp red wine vinegar
salt & pepper, to season
2 lemon wedges, to serve
Method:
Place all salad ingredients in a bowl and toss gently. Set aside while you cook the salmon.
Heat a fry pan to medium-high heat. Coat the salmon in oil and season both sides with salt and pepper.
Cook salmon skin side down for 2-4 minutes depending on thickness. Turn and cook other side for a few minutes or until cooked. It should flake easily with a fork and still be a little pink in the centre.
Serve salmon with salad and a wedge of lemon.
Serves 2 | Prep 5 mins | Cook 10 mins