Pan‑fried Salmon with Apple Spring Onions

Ingredients

• 1 Organic lemon
• 560 g skinless salmon fillets (4 pieces of about 140 g each)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 6 Spring Onions
• 1 red‑skinned apple
• 1 tbsp butter
• 1 tsp Honey
• 5 sprigs dill

Instructions

1. 1.

   Wash the lemon, dry it, cut into halves and slice off four thin rounds. Squeeze juice from the remaining part. Rinse the salmon under cold water, pat dry and season with salt and pepper. Place a lemon slice on each fillet. Heat oil in a pan and brown the salmon all around for about 5 minutes.

2. 2.

   Meanwhile wash, trim and cut the spring onions into rings. Wash the apple, quarter it, remove the core and dice the flesh finely. Melt butter in a pan and sauté the spring onions and apple cubes over medium heat for about 2 minutes. Drizzle with lemon juice, stir in honey, season with salt and pepper. Rinse dill, shake dry and pluck the tips.

3. 3.

   Plate the salmon with the apple mixture and garnish with dill.