Would you believe that I only started eating fish a few years ago? It’s been a process and I’m still working my way through different types of fish and seafood. I always found fish to be weird and disgusting as a child. But I would say in the last 10 years I have started to venture into eating it more and more and trying to include at least 1 fish or seafood meal in my weekly diet. Salmon has been one of the fish that I have been happy and comfortable eating and it was also the first type of fish that I cooked at home. You may have already seen my lemon-honey salmon on the blog which has become one of my signature dishes!
For this recipe, I wanted to make something refreshing and super quick. I also wanted to use something different to my usual lemon and honey, which lead me to using lime! I loved the zing of lime and combined with salmon and a simple guacamole this is a great meal to prepare for lunch or even for dinner to be enjoyed in the garden (when the sun returns!). If you’re doing a Whole30, this is a great meal, you just need to omit the honey from the dressing, if you want to replace this with some vinegar you can, but honestly the combination of lime and a good quality extra virgin olive oil works perfectly together.
This salmon is pan-fried, which means the cook time is SO QUICK (and you get a wonderful crispy skin)! This is the perfect platter if you’re hungry. Whilst the salmon is doing its thing in the frying pan, you can get your guacamole ready. Be sure to use a ripe avocado otherwise smashing it will be a challenge. If you want to keep this spice free then just leave out the chilli flakes!
For this particular recipe, I used a mixed bag of salad as I had it available, but you can easily use any fresh salad you have to hand! I was pleased to find 2 small pieces of purple radicchio in this mix bag and it made me miss Italy as where I was living was radicchio land! So go wild with the salad, you can add fresh baby spinach, throw in some rocket leaves or even just use simple lettuce leaves!
2
servings15
minutes8
minutes23
minutesIngredients
2 Salmon fillets, skin-on
2 Limes, zest & juice
Small handful coriander, finely chopped
Salt
Pepper
2 Tbsp Olive Oil
2 Large handfuls Mixed Salad, washed
50 g Green olives, drained
1/2 Cucumber, sliced
- Simple guacamole
1 ripe Avocado
2-3 Cherry tomatoes, deseeded & diced
1/4 Red onion, diced
1/2 Lime
1/4 tsp chilli flakes, optional
Small handful coriander, finely chopped
Salt
- Dressing
1 Lime, juice
1Tsp Honey
4 Tbsp Extra virgin olive oil
Salt
Directions
- Pat the salmon fillets dry with a paper towel, season with a pinch of salt and pepper. Add the lime zest and half the juice on top of the fillets. Set aside.
- Heat a medium frying pan on a high heat. Add the olive oil and reduce the heat to medium once hot. Add the salmon fillets skin-side down and pan fry for 4 minutes. Carefully flip them over and cook for another 3 minutes. Squeeze in the remaining lime juice and leave for 30 seconds before setting aside.
- Meanwhile, smash your avocado in bowl, add the tomatoes and red onion. Season with salt and stir to combine. Squeeze in the juice of the lime and sprinkle in the coriander. Stir and check the seasoning. If you prefer it more tangy, add more lime. Set aside.
- Combine the ingredients for the dressing and adjust the seasoning to taste.
- On a large platter, assemble your mixed green salad, sliced cucumber and olives. Place your salmon on top and keep the guacamole in a small bowl. Sprinkle over some coriander and drizzle over over the dressing.
Notes
- Omit the honey if you’re doing Whole30!