Crispy Skin Atlantic Salmon

Crispy Skin Atlantic Salmon

Serves 4

Soak fennel and beetroots in separate bowls in cold water for 40 minutes, changing the water every 10 minutes. Drain. Combine parsley, walnuts, goat’s cheese, pomegranate seeds and mix through fennel and beetroots.


Season salmon with olive oil, salt and pepper. Place salmon skin side down on a medium-hot pan. Cook for 4 minutes, then turn and cook for a further 1-2 minutes on the other side. Remove from heat and rest for 1 minute, skin side up.

To Serve

Dress salad with lemon juice, olive oil, salt and pepper, to taste. Serve salmon on a plate with salad and one lemon cheek.

CHEF’S TIP: Add mashed potato in winter for a more comforting meal.


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