Pan-fried Salmon & Egg Salad

No need for a video for this one - it's so easy! You will need:

2 x salmon fillets

2 x large vine tomatoes (riper the better)

1 x large bag of mixed salad leaves

2 x boiled eggs, sliced into quarters

1 x handful of walnut pieces (warning, contains nuts!)

1 x glug of olive oil

Juice of half a lemon

Salt

Pepper

Serves 2

Top tip: put the boiled eggs in a bowl of cold water to make them easier to de-shell.

Method:

Hard-boil the eggs. Make sure the water is boiling fully then add the eggs and cook for 7-8 minutes. Coat each fillet in oil (instead of putting oil in the pan) and carefully pan fry on a medium-low heat for 10-12 minutes, turning periodically. Thinly slice the tomatoes and put them in a large bowl along with a good pinch of salt, pepper, a glug of oil and the lemon juice. Mix well. Leave for a few minutes then add the salad leaves and walnut pieces, ensure everything is coated in the oil & juice mixture. Once the fish is cooked, leave to cool slightly then serve on top of the salad with the boiled eggs. Total cooking & prep time should be about 20 minutes.

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