Pan fried salmon with a creamy wholegrain mustard and lemon sauce

Serves 4

Ingredients

4 x 120g pin boned skin on salmon fillets

1 tbsp lemon juice

1 tsp wholegrain mustard

100ml pure cream

Method

In a medium pan heat a little oil and then season your salmon (skin side) with salt and pepper, or herbamare. Cook for 2-3 minutes each side then take out and set aside. In the same pan put in your lemon juice, let is sizzle a little then add your mustard and cream, boil for 1 minutes until thicken, taste and season with salt if needed. I had this with a red cabbage, radish, carrot salad with raw fennel mixed through and steamed green beans.