Huon salmon from Tasmania is a great local product that accelerates this simple dish to a mouthwatering favourite.


  • 2 Huon salmon fillets, skin on

  • Hillfarm canola oil, drizzle

  • handful of rocket

  • 1/2 fennel, shaved

  • small handful of parsley, shaved

  • 3 lemon wedges


  • 1.

    Begin by crisping the skin of the salmon. To do this sprinkle the salmon with salt and pepper and place into an oiled pan on medium heat skin side down. Once the skin is crispy peel it off and place next to the salmon in the pan to render the fat out.

  • 2.

    In a small bowl add the rocket, fennel, parsley, lemon and toss. Transfer to a plate and serve with the salmon.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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