gwenrightnutrition

Salmon is a good source of protein as well as essential fatty acids – in particular Omega 3. It’s also very versatile and tasty – my 3 year old absolutely loves it too, so it’s usually a crowd pleaser. I made this recipe up on the spot, basically just using what was growing in my garden at the time, but the flavours worked really well together.

Ingredients:

- 1 salmon fillet per person (I used 2 for us 3 as they were large)

- Olive oil

- Lemon juice

- Two bunches fresh parsley

- 1 small leek

- 6-7 stalks chives

-Salt & Pepper

Method:

1. In a frying pan, heat up the olive oil (take care not to cause it to burn and smoke).

2. Add the salmon fillets, skin side up, and fry for a couple of minutes.

3. Turn the salmon over, and add in the sliced leek and chopped chives.

4. Drizzle liberally with lemon juice (I used ½ a lemon) and season with black pepper and salt (I use pink Himalayan salt).

5. I added 2tbsp water about halfway through the cooking as I wanted to prevent the salmon getting dry – this will depend on how much oil you used at the beginning!

6. Cook until fish no longer translucent. I served this with mashed potato, corn on the cob and carrots and have to say it was a hit with the whole family. And so easy! Keep adding colour to your meals to 'eat a rainbow' :).