Carb-Conscious Seared Salmon

Nutrition per serve

Ingredients

• 1pcs onion
• 2pcs zucchini
• 1pcs capsicum
• 1bunch parsley
• 10g capers
• 20g slivered almonds
• 2pcs Tasmanian salmon fillets
• 23ml olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep vegetables
   Thinly slice the onion. Halve the zucchini lengthwise, then thinly slice on an angle. Thinly slice the capsicum. Pick the parsley leaves and finely chop the stems. Coarsely chop the capers.
2. Step 2 — Toast almonds
   Put the almonds in a cold small frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and reserve the pan.
3. Step 3 — Cook onion
   Heat 1 tbs olive oil in a large frypan over medium heat. Add the onion, season with salt and cook, stirring regularly, for 4 mins or until softened.
4. Step 4 — Cook salmon
   Meanwhile, heat 2 tsp olive oil in the reserved frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Cook vegetables
   Add the zucchini, capsicum and parsley stems to the onion. Increase the heat to medium-high and cook, stirring regularly, for 3-4 mins until tender.
6. Step 6 — Get ready to serve
   Add the capers (you can omit the capers and serve them at the table, if you prefer), parsley leaves and 1 tsp red wine vinegar to the vegetables and cook, stirring, for 1 min or until heated through. Taste, then season with salt and pepper. Divide the vegetables and salmon among bowls. Scatter with the almonds to serve.

Allergens

Sulphites, Almond, Fish