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Pan-fried salmon with wheatberries, lentils and green vegetables
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220g pack 2 No.1 Wild Alaskan Sockeye Salmon Fillets
3½ tbsp extra virgin olive oil
1 lemon, 1 tbsp juice, plus wedges, to serve
300g pack wheatberries,lentils & green vegetables
90g pack samphire, washed (optional)
1. Bring a saucepan of water to the boil and warm a nonstick frying pan over a medium heat. Rub the salmon with 1 tbsp oil and season.
2. Place the salmon, skin-side up, into the pan and cook for 4 minutes without moving it, then turn it over and cook for another 6 minutes without moving it, until the skin is crispy. Add the butter to the pan and, as it melts, spoon it over the fish for 1-2 minutes, or until it’s cooked through, opaque and flakes easily with a fork.
3. Meanwhile, mix the remaining oil with the lemon juice and season well. Cook the wheatberries according to pack instructions. Plunge the samphire (if using) into the boiling water for 30 seconds, then drain.
4. Divide the wheatberries between 2 warmed plates, top with the salmon and spoon the samphire alongside. Drizzle over the dressing and serve with the lemon wedges.
For more salmon recipe inspiration, take a look at our 10 best salmon recipes
Typical values per serving:
This recipe was first published in Tue Sep 14 13:04:41 BST 2021.