Portuguese Salmon & Roasted Pepper Plate
Method
Season the salmon with sweet paprika, oregano, salt and black pepper.
Heat a non-stick skillet over medium heat and add half of the olive oil.
Cook the salmon for 4–5 minutes on each side, or until cooked through and easily flaked with a fork.
In a small bowl, whisk together the remaining olive oil, lemon juice and grated garlic.
Arrange the rocket leaves, roasted red peppers, cherry tomatoes, cucumber and olives on two serving plates.
Flake the salmon into large pieces and place it over the vegetables.
Drizzle the lemon and garlic dressing over the plates.
Sprinkle with fresh parsley and serve immediately.
For the best texture, cook the salmon until it is just opaque in the centre and flakes easily. Break it into large pieces rather than small flakes so the finished plate looks more generous and visually appealing.
Nutrition Facts
Per serving
