PAN FRIED SALMON: Pat salmon fillets down with a paper towel so they are dry. Spray some olive oil in a medium heated nonstick frypan. Place fillets in the pan and press down so all of the skin is in contact with the pan. Fry until the skin is crispy, and then turn for another 60 secs. Squeeze a little lemon juice into the pan for flavour, serve with steamed asparagus and boiled new potatoes.
GRILLED SALMON FILLETS: Pat salmon fillets down with a paper towel so they are dry. Place on a tray skin side down and lightly brush with some olive oil and fresh lemon juice, sprinkle with some sea salt, and a little dried rosemary. Place under a hot grill for ~12-14mins, serve with brown rice and green beans.
SMOKED SALMON: Always a good hack to have a pack of smoked salmon in the fridge to use with various meals or snacks. Top toasted bagels with cream cheese, smoked salmon and fresh dill for a high protein snack mid-morning or afternoon.
