Pan-fried salmon with lemon

This is very simple, so so tasty and filling.

I had this piece of fish in my freezer. Because of the hot weather, we've been eating less heavy meat dishes, and having more fish and salads.

There is something about eating a lovely piece of pan-fried fish; I feel full but not necessarily with that "I ate way too much - groan' feeling.

It is so quick to cook, so there is much less time standing in the kitchen getting sweaty. And it goes so well with a lovely fruity white wine!

We ate this fish with green cous cous and roasted sweet potato and mozzarella salad.

What you'll need

Serves 2

200g salmon fillet
Half a lemon
Salt and pepper
1 tsp vegetable oil

What to do

Heat a pan over medium heat with the oil. Once hot, add the fish, skin-down down for approx 4 minutes.

Season with salt and pepper. Turn and cook for 2 minutes on the other side. This will give you a medium-cooked salmon that is pink in the middle. If you would like your salmon cooked more or less than this, adjust the cooking time accordingly.

Remove from the pan, season with a little more salt and pepper, squeeze over the lemon and serve immediately.