Ingredients
6 salmon fillets, skin on
1 tablespoon olive oil
Salt and pepper
Lemon wedges to serve
Salad
3 x 120 g baby leaf rocket
2 oranges, segmented
150 g pitted green olives, halved
Dressing
1 orange, zested and juiced (1/3 cup)
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and pepper
Preparation
Grab the salmon pieces out of the fridge 20 minutes before cooking, pat them dry with some paper towel, and season them well with salt and pepper.
Meanwhile, for the dressing, grab a large salad bowl and add the orange juice, orange zest, white wine vinegar, olive oil, Dijon mustard, a pinch of salt and a good crack of pepper and give it a good whisk until well combined. Add in the baby rocket leaves, segmented orange and olives, and using your hands, start to fold it through the salad dressing. (If you’re not using the salad straight away, then hold off on folding the salad through the dressing until just before serving)
Heat the olive oil in a large pan over medium-high heat and place the salmon skin-side down. Allow it to cook for around 5 minutes or until you see the side of the salmon changing colour. Flip the salmon pieces and cook for a further 3-4 minutes for medium or until it’s cooked to your liking. Remove from the heat and allow to rest for 5 minutes.
Place the salmon pieces on a large platter and serve alongside the rocket, orange and green olive salad and your favourite Roast Potatoes.
