Seared Salmon with Courgettes, Asparagus, and Rocket
Instructions:
- For the dressing:
- Large handful of fresh thyme, leaves picked
- Maldon sea salt
- 4 tablespoons extra virgin olive oil
- 1 lemon, juiced
- Season the salmon fillets and lightly drizzle them in olive oil. Season the courgettes and asparagus with salt.
- Heat a griddle pan (or, ideally, use a barbecue) and, when very hot, sear the salmon and vegetables until nicely char-grilled. This should only take a few minutes on each side.
- Meanwhile, make your dressing. In a pestle and mortar, bash the thyme with a pinch of salt until nicely bruised (or you can finely chop the thyme if you don’t own a pestle). Pour in the olive oil and lemon juice and stir.
- Remove the salmon and vegetables from the heat. Toss the vegetables with the rocket, drizzle with the dressing and serve with the salmon.
- Finish off with a bit more dressing drizzled over the salmon. Serve with half a lemon. Lovely.