Pan Fried Salmon, Beetroot and Feta Salad
- 3 x 150g salmon fillets
- 1 tbsp olive oil
- 3 medium beetroot - cooked
- 150g feta cheese
- 6 hard-boiled eggs
- 120g rocket or mixed-leaf salad
- 3 tsps toasted sunflower seeds
- 4 tbsps mustard dressing
- chives & dill
- salt & pepper
Heat a frying pan with the olive oil. Season the salmon fillets with salt & pepper and place the flesh side down in the pan & cook for 2 minutes, or until slightly brown. Flip the salmon over onto the skin side & cook for another 2 to 4 minutes, depending on the thickness of the fillet.
Remove & leave to cool.
To assemble the salad, cut the beetroot into chunks, the feta into squares & the eggs into slices & place them on a bed of mixed salad. Remove the skin from the salmon fillets & divide into large flakes & add to the salad. Spoon over the mustard dressing and sprinkle with the sunflower seeds, chives & dill.