Lime and Black Pepper Salmon

  I’m all about the simple things at the moment and quick, fresh food that’s easy to make. Actually, I’m always about that. This salmon ticks all the boxes and you can serve it with your favourite green vegetables or potato salad (new recipe coming tomorrow!) or whatever you like.

The marinade is so simple and quick make and the ingredients list is blissfully short, this really is a quick no fuss dish that tastes beautiful and fancy enough to serve to your mates. And quick enough that you can make it midweek, after work and not be pressed for time. What’s not to like?

I love seared salmon with crispy skin that’s just cooked to the point that it flakes but is still pink in the middle. It’s one of my all time favourite things and full of good for you omega 3s. The fat and protein content also helps me feel full for longer, eliminating my dessert addiction that the holiday period has created.

It can be hard to go back to your regular way of eating after relaxing and indulging a little over your break (especially if you were travelling) so dishes like this are exactly what you need up your sleeve. The zesty and flavoursome lime and black pepper dressing keeps your taste buds dancing and you can have it on the table quicker than uber eats can deliver. You’ve got no excuses!

Serves 2


Juice and zest of 1 lime

1.5 Tbs of extra virgin olive oil

1 tsp black pepper

1 crushed clove of garlic

280g salmon (in 2 portions)

1 lime for serving

Salt to taste


Mix together the first 4 ingredients. Pour half over the salmon and set aside for 10 mins.

Heat a non stick fry pan and add a tiny bit of extra virgin olive oil. Place the salmon skin side down on the pan and cook for 3 minutes, until crispy. While cooking use a pastry brush to baste more of the lime juice mixture over the salmon.

Turn and allow to cook for 2 more minutes for medium rare. Flip and brush with remaining lime juice mixture before serving. Season with salt.

HH. x

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