Pan-roasted salmon with new potatoes, baby leaf salad, avocado and tomato salsa


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Pan-roasted salmon with spring vegetables

Spring vegetables

Avocado salsa

To serve

  • mixed salad leaves, young
  • 8 quail eggs, optional
To begin, simmer the potatoes in salted boiling water until tender. Drain, slice into 1cm slices and dress with some olive oil and salt. Keep warm
Pod the peas and broad beans, cook in salted boiling water until just cooked and refresh in iced water to retain their vivid green colour
Blanch the asparagus in salted boiling water until just tender and refresh in iced water
To make the salsa, dice the avocado and season with sea salt and lemon juice. Finely chop the red onion and add to the avocado
Quarter the tomatoes, remove the seeds and remove the core. Finely dice the flesh and add to the avocado mixture with the chopped coriander. Stir to combine and season to taste
To cook the quail eggs (if serving), submerge the eggs in boiling water for 90 seconds, then drain and refresh in iced water. Once cold, peel very carefully and set aside
To cook the salmon, season the fish and heat 1 tsp of oil in a non-stick frying pan over a medium heat. Once hot, add the salmon skin-side down and cook for 3 minutes. After this time, flip over and cook for 30 seconds, or until cooked through but still pink in the centre
To serve, divide the potatoes between plates and place the vegetables on top. Add a mound of the avocado salsa to each plate, top with a piece of salmon and dress with salad leaves. Serve immediately
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