Ingredients

• 3 tbsp extra virgin olive oil
• 2 x 150-200g/5½-7oz salmon fillets
• skin on and pin boned
• 1 unwaxed lemon
• zest and juice only
• 150g/5½oz mussels
• cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)
• 150g/5½oz cockles
• cleaned and scrubbed
• 1 red chilli
• sliced
• 2 tbsp chopped flatleaf parsley
• 1 head radicchio
• leaves separated
• 25g/1oz baby spinach leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• 2 slices Italian crusty bread

Directions

• For the salmon
• heat a large lidded sauté pan and add the olive oil. Once hot
• add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over
• add the mussels and cockles
• and cover with a lid.
• Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving
• add the chilli and parsley and stir carefully.
• For the salad
• place the leaves in a large bowl. Put the oil
• vinegar
• Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.
• Divide the salmon
• mussels and cockles between 2 serving bowls. Serve the salad and bread alongside.