Pan Seared Salmon With Fresh Summer Salad

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Ingredients

• MAIN: Fresh salmon fillet (approx. 200g).

• SALAD BASE: Baby spinach, arugula (rocket), and pea shoots.

• VEGETABLES: Cherry tomatoes, red onion slices, and yellow bell pepper.

• DRESSING: Extra virgin olive oil, lemon juice, and a touch of Greek yogurt or light cream.

• GARNISH: Balsamic glaze reduction and fresh microgreens.

RECIPE:

• STEP 1: Season the salmon fillet with a pinch of sea salt and black pepper.

• STEP 2: TIMPUL: 8-10 minutes. Heat a non-stick pan over medium-high heat with a teaspoon of olive oil.

• STEP 3: TEMPERATURA: Medium-High. Place the salmon skin-side down first to get it crispy. Sear for 4-5 minutes per side until golden brown.

• STEP 4: While the fish cooks, toss the greens, tomatoes, peppers, and onions in a bowl with the dressing.

• STEP 5: RAFTUL: Not applicable as we are using the stovetop, but you can use your NINJA 12-IN-1 AIR FRYER at 200°C for 12 minutes for a hands-off version!

• STEP 6: Place the salad on a large plate, nestle the salmon on top, and drizzle with balsamic glaze.