• ½ tbsp olive oil
  • 4 salmon fillets
  • 175g ricotta
  • 2 lemons, juiced and zested
  • 2 heads of chicory, halved lengthways
  • 2 heads of radicchio, halved lengthways
  • 1 tbsp extra virgin olive oil


  1. 1

    Preheat the oven to 200°C/gas mark 6. Heat the olive oil in a oven-proof frying pan and fry the salmon fillets skin side down for 1-2 minutes until the skin starts to crisp. Use a pair of tongs to turn the fillets skin side up, then transfer to the oven for 12 minutes.

  2. 2

    Meanwhile, mix the ricotta with the juice and zest of 1 lemon. Season and set aside.

  3. 3

    Toss the chicory and radicchio with the juice of the remaining lemon. Heat a griddle pan over a high heat. Chargrill the chicory and radicchio for a couple of minutes each side until you have nice griddle marks, then transfer to a bowl. Toss with the extra virgin olive oil and season. 

  4. 4

    Divide the ricotta between four serving plates and, using the back of a spoon, swipe it across the plate, so the ricotta acts as a base for the salmon. Top the ricotta with the salmon and serve with leaves on the side. 

Nutritional Details

Each serving provides
  • Energy 1633kj 390kcal 20%
  • Fat 28.2g 40%
  • Saturates 7.0g 35%
  • Sugars 2.0g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 699kj/167kcal

Each serving provides

3.7g carbohydrate 1.1g fibre 29.9g protein

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