Heat a medium-sized fry pan over medium-high heat. Coat salmon with olive oil and place in a hot pan, skin side down. Cook for approximately 3-5 minutes, turning once. Remove salmon and place on a plate to rest.
Combine salsa verde ingredients in a food processor and pulse until smooth.
Sprinkle salmon with salt and pepper, and add a squeeze of lemon to taste. Drizzle with the salsa verde and enjoy.
For more information about PEI (pancreatic exocrine insufficiency), or if you have any questions relating to symptoms or treatment options, please speak to a healthcare professional.
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