Method

Season the salmon fillet and season with the orange/lemon juice ,olive oil and thyme and dry fry in a hot pan. In a separate bowl, mix together the salad leaves, rucola, lemon and orange segments, julienne of red peppers, cherry tomatoes, asparagus and green beans. Prepare dressing by drizzling the lemon, honey and olive oil on the salad Spoon the salad on a large plate and place the pan-fried salmon fillet on top.

 

Serves 1


Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan