Lunch - Recipes
Prepare a deliciously light lunch with something from our selection of healthy lunch recipes.
Pan seared salmon with pea salad
- 4 defrosted pink wild salmon fillets
- 2 Gem lettuce
- 2oog defrosted peas
- 1 tbsp of whole grain mustard
- The juice of 1 lemon
- 2 tbsps of olive oil
- 2 tbsp water
- Seasoning to taste
- 1 red onion finely sliced and rinsed under cold water
Brush the salmon fillets with olive oil, season and place under a preheated grill for around 4 to 5 minutes on each side.
Whilst the salmon is cooking, mix together the mustard, water, lemon juice and the remaining oil until it is well combined and has thickened.
Add the shredded iceberg and peas, mix well and place onto the serving plates.
Place the cooked salmon onto the salad and top with a little of the finely sliced red onion.