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Courtney Roulston's crispy salmon with lemon and braised lettuce

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  • high-in-protien
  • high-in-dietary-fibre
  • no-added-sugar
  • shellfish-free
  • wheat-free
  • soy-free
  • sesame-free
  • peanut-free
  • gluten-free
  • egg-free

Served with braised lettuce and veggies, this salmon recipe makes for the perfect midweek meal. It’s great for using up any leftover lettuce you might have in the fridge.

  • Serves 4
  • Cook time 15 minutes
  • Prep time 10 minutes
Crispy salmon with lemon and braised lettuce


  • 2 tbs extra virgin olive oil
  • 2 x 280g pkts Coles Fresh Tasmanian Salmon Portions Skin On
  • 1 small leek, cut into 8mm-thick slices
  • 1 garlic clove, finely chopped
  • 1 bunch baby broccoli, stems cut into 1cm lengths
  • 1/2 iceberg lettuce, cut into thin wedges
  • 30g butter
  • 1 small lemon, zested, juiced
  • 1 tbs slivered almonds, lightly toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here .

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a non-stick frying pan over medium heat. Season the salmon. Place, skin-side down, in the pan. Cook for 5-6 mins or until golden and crisp. Turn and cook for 40 secs on the 3 skinless sides. Transfer, skin-side up, to a plate. Cover with foil to keep warm.
  2. Step 2

    Heat the remaining oil in the pan over medium-high heat. Add the leek, garlic and baby broccoli and cook for 3-5 mins or until the vegetables are tender. Add the lettuce and season. Cook for 2 mins or until lettuce begins to wilt. Add the butter, lemon juice and half the lemon zest and toss to coat.
  3. Step 3

    Divide lettuce mixture among serving plates. Top with salmon. Sprinkle with the remaining lemon zest and almond.

    Serve with lemon wedges

Nutrition Information

Per Serve

Energy: 4241kJ/1015 Cals (49%)

Protein: 64g (128%)

Fat: 81g (116%)

Sat fat: 22g (92%)

Carb: 6g (2%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 151mg (8%)