Pan fried salmon, beetroot and feta salad

Pan Fried Salmon, Beetroot and Feta Salad

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.

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