Serves: 4
Prep time: 10 minutes
| Black Chia Seeds | 2 tbsp |
| Sea Salt Flakes | 1 tsp |
| Black Pepper | 1/2 tsp |
| Parmesan Cheese, Grated | 1/2 cup |
| Salmon Fillets | 4 200 g |
| Olive Oil | 1 tbsp |
| Mini Asparagus, Trimmed | 160 g |
| Snow Peas, Trimmed | 200 g |
| Parsley Dill & Tarragon Seafood Sauce |
Method
- Combine chia seeds, parmesan and seasoning on a plate. Place salmon fillets skin side down onto the mixture, pressing firmly so a generous amount of crust ingredients adhere.
- Heat oil in a large frying pan over medium-high heat. Add salmon skin side down and pan fry for 3-5 minutes, depending on the thickness. Carefully turn over and cook for another 3-4 minutes until flesh flakes easily and is a little pink in the centre.
- Steam or microwave asparagus and snow peas for 1-2 minutes or until just soft. Season to taste.
- Place piping hot vegetables on a serving plate with pan fried salmon fillet on top. Finish with a generous dollop of Birch & Waite Parsley, Dill & Tarragon Seafood Sauce and salad.
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