Seared salmon with almond salad and labne

You'll need to start the labne for this dish a day ahead for a quick, flavour-packed dinner the next day. With easy pan-seared salmon and a Middle Eastern-inspired salad, it's sure to be a hit.

  • 15 mins preparation
  • 20 mins cooking
  • 4 hrs marinating
  • Serves 4
  • Print


Seared salmon with almonds and labne
  • 500 gram greek-style yoghurt
  • 2 tablespoon olive oil
  • 1 eggplant, chopped
  • 1 cup almonds, roasted
  • 500 gram skinless salmon fillets, cut lengthways into 2 fillets
  • 4 small pita bread, chargrilled
  • pomegranate seeds, to serve
  • 1 cup chopped parsley leaves
  • 1 cup chopped mint leaves
  • 4 tomatoes, seeded, chopped
  • 1 lebanese cucumber, seeded, chopped
  • 4 green onions, thinly sliced
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 clove garlic, crushed


Seared salmon with almond salad and labne
  • 1
    Place a sieve or colander over a mixing bowl. Line sieve with a cheese cloth then spoon yoghurt into it. Bring tips of cloth together and tie with rubber band. Chill for 4 hours or overnight.
  • 2
    In a large frying pan, heat half oil on high. Saute eggplant for 4-5 minutes until tender. Transfer to a large mixing bowl, cool slightly.
  • 3
    In a small food processor, pulse almonds until coarsely chopped. Toss through eggplant.
  • 4
    In same pan, heat remaining oil on high. Sear salmon for 1 minute each side. Transfer to a plate. Cut into 1.5cm slices.
  • 5
    Meanwhile, to make salad; in a large bowl, toss herbs, tomato, cucumber and onion together. In a jug, whisk remaining ingredients together. Season. Toss through salad just before serving.
  • 6
    Top pita bread with labne, salad and salmon slices. Serve sprinkled with pomegranate seeds.


Labne is easy to make and saves you money too.

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