Pan-fried salmon salad radish and avocado

Pan-fried salmon salad radish and avocado


  1. Mix together the dressing ingredients in a screw top jar. Shake until combined and set aside.
  2. Assemble the little gem lettuce leaves and the rest of the salad ingredients onto a plate.
  3. Squeeze the lemon juice over the avocado to prevent it browning and set aside.
  4. Season the salmon. Spritz a non-stick frying pan with cooking spray.
  5. When it is smoking, add the salmon, skin side down and cook for 3-5 minutes, until the skin is brown but not burned.
  6. Flip over and continue cooking from 2-4 minutes till all the flesh has turned a paler pink.
  7. Place the salmon on top of the salad.  Sprinkle with a few more pumpkin seeds, drizzle over the dressing and serve. 

There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.


This fresh, tasty meal is quick, easy and incredibly nutritious


For the dressing:
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
2 tsp lemon juice
salt and pepper
For the salad:
1 O'live Little Gem lettuce, broken into leaves
8 mixed radishes, cut into quarters
1 tbsp frozen peas, defrosted
½ avocado, peeled and sliced
squeeze of lemon juice
1 tbsp pumpkin seeds, toasted in a dry frying pan
1 x 100g salmon filet
salt and pepper
olive oil cooking spray


Time: 10 mins
Serves: 1
Nutrition: 544 cals, 45g fat, 8.5g sat fat