A healthy dinner in 10 minutes? You bet!
Brush both sides of 4 skinless salmon fillets with olive oil. Season with salt and pepper. Heat a non-stick frying pan over medium-high heat. Cook salmon for 3 minutes each side for medium or until cooked to your liking.
Whisk 1/4 cup extra virgin olive oil and 2 tbs fresh lemon juice in a jug. Combine 100g pkt baby salad leaves with herbs, 4 thinly sliced radishes and 1 lemon, zested, in a bowl. Drizzle the dressing over the salad.
Serve the salad with the salmon.
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