Leese & Nagle - Magazine - Page 9
PAN SEARED SALMON WITH ROASTED
CARROT AND CITRUS SALAD
SERVES TWO
INGREDIENTS
For the salmon:
• 2 salmon fillets, skin on (about 150
grams each)
• 1 teaspoon olive oil
• Salt and black pepper
• 1 teaspoon fresh dill, chopped
For the salad:
• 2 medium carrots, peeled and cut
into thin ribbons
• 1 small pink grapefruit, segmented
• 1 small blood orange, segmented
• 50 grams baby spinach
• 1 tablespoon toasted almonds,
roughly chopped
For the dressing:
• 1 teaspoon olive oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon honey
• Salt and black pepper
METHOD
Preheat the oven to 200 degrees Celsius, fan 180, gas mark
6. Place carrot ribbons on a baking tray, drizzle with half the
olive oil, season with salt and pepper, and roast for 15
minutes until tender.
Preheat a frying pan over medium heat. Rub salmon with
the remaining olive oil, season with salt and pepper, and
sprinkle with dill.
Place the salmon skin side down in the pan and cook for
4–5 minutes, then flip and cook for another 2–3 minutes
until just cooked through. Remove from the pan and set
aside.
In a bowl, combine the roasted carrots, grapefruit, blood
orange, spinach, and toasted almonds.
Whisk together the olive oil, apple cider vinegar, honey, salt,
and pepper. Drizzle over the salad and toss gently to coat.
Plate the salad and top with the warm salmon fillets. Serve
immediately.
WHY IT COMPLEMENTS STRENGTH AND STRETCH EVENINGS
Salmon provides high quality protein and omega 3 fatty acids to support muscle
recovery. Carrots and citrus deliver vitamins and antioxidants for energy and
immune support, while almonds add healthy fats and crunch. This meal is light,
satisfying, and perfect for refuelling after an evening workout or enjoying a
romantic February dinner.
LIFESTYLE MAGAZINE
9
