Pan-fried salmon
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
| Nutrient | Unit |
|---|---|
| kcal | 524 |
| fat | 44g |
| saturates | 15g |
| carbs | 0.3g |
| sugars | 0.3g |
| fibre | 0.3g |
| protein | 31g |
| salt | 0.17g |
Ingredients
- 2 x 150g salmon fillets (about 4cm thick), skin on
- ½ tbsp olive oil
- 20g unsalted butter
- ½ lemon, juiced
Method
- STEP 1
Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
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