Serves 4

Preparation time: 2 mins

Cooking time: 6 mins

 Impress your guests with a healthy meal full of omega 3 and vitamin C. This recipe makes a delicious weekend lunch or a quick dinner for 4.


4 (200g) salmon fillets, skin on

salt and freshly ground pepper

1/2l lemon, juice only

2 tablespoon of olive oil

60g finger limes 

500g of a maftoul salad


Bring the salmon to room temperature 10 minutes before cooking.

Warm a large nonstick fry pan with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side down in the pan. Cook for about 3 - 4 minutes. Turn the fish over with a spatula, and fry for another 1-2 minutes.

On a board, slice open the finger limes crossways, not lengthways and squeeze out the vesicles. Place the salmon fillets on a white platter and drizzle with pan juices and finger limes. Serve with a delicatessen salad, such as maftoul and tomato.

Pan-fried salmon and finger limes