Pan-fried salmon with garlic, parsley and salad

Ingredients for 4 portions

• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• 2 tbspOlive oil, for the garlic oil
• 600 gSalmon fillet, 4 skin-on fillets
• 1 tbspOlive oil, for the pan
• to tasteSalt
• 1Lemon, in wedges

On the side

• 1Lettuce
• 2Tomatoes
• ½Red onion
• 3 tbspOlive oil, for the salad
• 1 tbspVinegar

Method

1. Wash and tear the lettuce, cut the tomatoes into wedges and thinly slice the onion, and put it all in a salad bowl.
2. Mix the garlic, parsley and oil for the garlic oil in a small bowl.
3. Pat the salmon dry and season with salt. Heat a griddle or non-stick frying pan with the oil over a medium-high heat.
4. Cook the salmon skin side down for about 4 minutes, then turn and cook for 2–3 minutes more, until golden outside and still juicy in the middle.
5. Dress the salad with the oil, vinegar and a pinch of salt.
6. Serve the salmon with the garlic and parsley oil spooned over, lemon wedges and the salad.

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