Citrus salmon with wilted vegetables

A fresh zesty dish with lemon, sorrel and olive oil that's perfect for spring from Eadie Manson
By Eadie Manson
Citrus salmon with wilted vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the dressing

  • 1 lemon, zest and juice only
  • 3 tbsp olive oil
  • 2 spring onions, thinly sliced
  • 2 tbsp chopped flatleaf parsley

For the wilted vegetables

  • 1 tbsp olive oil
  • 1 shallot or baby onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 100 g sorrel
  • 100 g chard
  • 100 g spinach
  • 1 tbsp butter

For the salmon

  • 1 tbsp olive oil
  • 4 x salmon fillets, skin-on
  • 1 lemon, zest and juice only
  • 1 tbsp butter


1. For the dressing:place half the lemon zest and all the juice into a bowl, gradually whisk in the olive oil, whisking continuously. Stir in the spring onions and parsley, season with salt and black pepper and set aside.

2. For the wilted vegetables: heat the olive oil in a saucepan over a medium heat, add the shallot and garlic and sweat for 5 minutes until softened and translucent, but not browned.

3. Stir in the sorrel, chard and spinach, cover with a lid and cook for 2-3 minutes until just wilted. Add the butter, season with salt and pepper and set aside, keeping warm.

4. For the salmon: preheat a frying pan over a medium-high heat. Rub the olive oil into the salmon skin then place then place the salmon into the hot pan, skin-side down.

5. Scatter the lemon zest over the salmon and season with salt and black pepper. Cook for 2-3 minutes, until the skin is crisp and golden brown, then turn the salmon. Add the butter and lemon juice to the pan and cook for a further 1-2 minutes, or until cooked to your liking.

6. Serve the salmon with the wilted vegetables and spoon a little dressing over the fish.

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