| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 501 |
| Fat | 36g |
| Saturates | 4g |
| Protein | 37g |
| Carbs | 8g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Mix 1 tbsp olive oil and advieh spice blend and use it to coat the salmon fillets. Set aside.
2
Slice one lemon into wedges, and zest and juice the other.
3
To make the salad, place the zest and juice in a bowl with the walnuts and olives. Crush the garlic clove and chop the parsley. Add them to the bowl along with 2 tbsp olive oil. Toss well to coat.
4
Heat a frying pan and fry the salmon fillets skin-side down for 4 minutes, before flipping over for a further 4 minutes.
5
Serve the salmon fillets with the salad and lemon wedges.
