Ingredients

• 4 200g salmon fillets, skin removed
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 100g rocket
• 100g baby spinach
• 1 tbsp honey
• 2 tbsp lemon juice

Directions

1. Cut salmon into pieces

2. Combine mustard and honey, and gently toss with salmon to coat

3. Heat oil in non-stick frypan over medium heat

4. Cook salmon in batches for 2-3 min

5. To serve, toss rocket and spinach together and divide among plates

6. Top with salmon

7. Whisk remaining honey and lemon juice and drizzle on top

Email to a friend | Print this recipe | Back