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Billy & Jack’s Levantine inspired salmon and summer vegetable salad

Prepare with Fresh Salmon Fillets
15 min
Billy & Jack’s Levantine inspired salmon and summer vegetable salad


  1. In a bowl mix together the ras el hanout, salt and pepper and add the oil and mix again. Cut the courgettes in half lengthways then slice 1cm thick on the angle and add to the spiced oil along with the broad beans. In a frying pan on a medium heat, add the butter, and once melted add the vegetables, turn the heat up to high and fry for 2 minutes until starting to colour but with a good bite. Set aside and keep warm.
  2. To cook the salmon, on a medium heat, preheat a frying pan and add enough oil to coat the bottom of the pan. Season the fish on both sides with salt and place skin side down in the pan, depending on the thickness, cook for 3-5 minutes until golden brown and nearly cooked through. Carefully turn them over and cook for barely 1 further minute. Lift out of the pan and remove the skin, refry this until super crispy 1-2 mins. Leave both to rest on kitchen paper whilst you poach the eggs.
  3. Crack the eggs into separate ramekins and pour them into a large pan of simmering water with a dash of vinegar, poach to your desired consistency, we love a runny yolk, 3-4 minutes.
  4. To make the dressing add all the ingredients to the bowl with a little seasoning and whisk vigorously to combine. Halve, stone and peel the avocado, cut it into large dice and add to a large bowl with the salad leaves, coat generously with dressing (you won’t need it all), and toss to coat.
  5. To serve. Spoon the dressed salad into two shallow bowls, scatter the vegetables around, flake over the salmon, add the egg on top and finally the crispy salmon skin.

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