Pan-Seared Salmon with Garlic & Lemon Greens
Crisp-skinned salmon cooked to a perfect medium on a hot pan, served on a big pile of kale and chard wilted with slow-cooked sliced garlic and finished with lemon.
30 mins
Easy
Serves 2
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Nutrition per serving
480
Calories
38g
Protein
10g
Carbs
32g
Fat
Ingredients
- 2 salmon fillets, skin on
- 1 large bunch kale or chard (or a mix), stems removed and leaves torn
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- A pinch of chilli flakes
- 1 lemon, half juiced and half sliced
- Salt and black pepper
How to make it
1. Garlic oil Put 2 tablespoons of the oil and the sliced garlic in a large cold pan and heat gently. Cook for 3–4 minutes until the garlic is soft and just turning golden. Don't let it brown.
2. Wilt the greens Add the greens in handfuls with a splash of water, the chilli flakes and a pinch of salt. Toss for 4–5 minutes until wilted and tender. Squeeze in the lemon juice and keep warm.
3. Cook the salmon Pat the salmon dry and season both sides. Heat the remaining oil in a non-stick pan over medium-high heat. Lay the fillets skin side down, press for 10 seconds, then cook without moving for 5–6 minutes until the skin is crisp and the flesh is cooked two-thirds of the way up. Flip for 1–2 minutes. Aim for 50–52°C (122–125°F) in the middle for medium.
4. Plate Pile the greens on plates, sit the salmon on top skin side up, and finish with lemon slices.
Good to know
- Leave the salmon alone while the skin crisps. It releases when it's ready
- Any sturdy green works: cavolo nero, spinach, spring greens
Cooking ability level
Photos
