Delightfully tangy and crispy all in one mouthful.  The combination of salmon and the fresh citrus pack a punch of flavour in your mouth.  Perfect for any day of the week. Health and simple cooking made tasty.

Prep Time: 20 minutes Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4



  • 4 x equal size salmon fillets, skin on

  • 1 tbsp olive oil

  • Salt (or option of garlic salt if you like that)

Zucchini Citrus Salad

  • 3 x zucchinis, sliced into ribbons using a mandolin

  • 1 large fresh red chilli, finely sliced

  • ½ spanish onion, sliced into segments

  • ¼ fennel bulb, sliced into segments

  • ½ orange, peeled and sliced thinly into segments

  • ½ red grapefruit, peeled and sliced thinly into segments

  • 1 tbsp slivered almonds

  • 1 tbsp dill

  • 1 tbsp mint leaves

Salad Dressing

  • 2 tbsp olive oil

  • 1 lemon, juiced

  • 1 tbsp apple cider vinegar

  • Salt and pepper



  1. Place the salmon on a plate skin up.  Place a paper towel onto the skin to draw out any moisture.  Once this has been done, remove the paper and evenly spread olive oil over the skin of each piece.  Season with salt or garlic salt.

  2. In a large bowl, place the zucchini, fennel, chilli and spanish onion into the bowl first, then top it off with the orange and grapefruit, mint, dill and almonds. Set aside.

  3. Prepare the salad dressing by mixing the vinegar, lemon, olive oil and salt together in a small bowl. Set aside.

  4. Place a medium pan onto the stove on low to medium heat.  Once the pan starts to warm up place the 4 pieces of salmon skin down onto the pan.  Leave the salmon skin down for approximately 7 minutes or until you notice the skin crisp. Gently flip the pieces onto the other side and leave for approximately 5 more minutes or until cooked to your liking.

  5. Remove the salmon from the pan and place onto a clean plate.

  6. Dress the salad and mix all the ingredients.

  7. Evenly serve the salad onto a plate and top with a piece of salmon.  Garnish with a lemon wedge and any remaining dill and mint.


Christiana Argyrou