Our simple sautéed Salmon fillet is lightly seasoned with garlic salt and served over a traditional Caesar salad.

Ingredients

• 600g salmon fillet, skinned and deboned
• 2 tsp garlic salt with parsley
• 1 tsp lemon pepper
• 1 lemon
• 2 tbsp olive oil, extra virgin
• 3 romano lettuce
• 60g croutons
• 235g Caesar dressing
• 30g Parmesan cheese, grated

How to Cook

1. Season the salmon with garlic salt and lemon pepper.
2. Cut the lemon into 4 wedges.
3. Heat a sauté pan over medium-high heat, add olive oil and swirl to coat the bottom of the pan.
4. Carefully place the salmon in the pan.
5. Cook for 2-3 minutes until the first side is evenly brown and slightly crisp, then turn over.
6. Cook another 4-6 minutes or to the desired temperature.
7. While the salmon is cooking, tear the lettuce into bite-size pieces and place it in a large bowl.
8. Add the croutons, Caesar dressing, and Parmesan cheese, and toss until all ingredients are well combined.
9. Divide the salad among 4 plates.
10. Cut each fillet in half and place both halves on the salad.
11. Garnish with lemon and serve.

Tip:

• May be made into a wrap with lavash bread or flour tortillas.