INGREDIENTS
Twenty minutes to a plate full of anti-inflammatory omega-3s, fibre and zing.
- 2 salmon fillets
- 2 cups baby spinach
- 1 head broccoli, cut into small florets
- 1 lemon (half juiced, half sliced)
- 2 tbsp olive oil
- 1 clove garlic, sliced
- Salt and pepper
METHOD
- Season the salmon with salt and pepper. Heat 1 tbsp oil in a pan over medium-high heat and cook skin-side down for 4 minutes, then flip and cook 2–3 minutes more. Remove and rest.
- In the same pan, add the remaining oil and the garlic. Add the broccoli with a splash of water, cover, and steam-fry for 3–4 minutes.
- Add the spinach and lemon juice and toss until just wilted.
- Serve the salmon on the greens with lemon slices.
LEE'S TIP
Leave the salmon skin-side down undisturbed for a crisp finish — don't move it around.
EAT THE RIGHT FOOD
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