Servings: 4 |  Total time: 40 mins

Nutritional information: (average serve)
 
·           Calories: 291
·           Protein: 35g
·           Carbs: 8g | Sugars: 4g
·           Fat total: 13g | Saturated Fat: 3g
 
Ingredients:
 
1 ½ tbsp extra-virgin olive oil
4 skinless salmon fillets
1 tsp ground pepper, divided
1/8 tsp salt, plus ½ tsp divided
½ cup buttermilk
¼ cup plain Greek yoghurt
¼ cup grated Parmigiano-Reggiano cheese
2 tbsp lemon juice
1 ½ tsp Worcestershire sauce
1 tsp grated garlic
½ tsp Dijon mustard
5 cups chopped lettuce
3 cups chopped radicchio
3 tbsp thinly sliced fresh basil, plus more for garnish
1 ½ tbsp chopped fresh tarragon
 
Method
 
Step 1
Heat oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle salmon with 1/2 teaspoon pepper and 1/8 teaspoon salt. Add the salmon to the pan and cook until golden brown and flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate and break into large chunks.
 
Step 2
Whisk buttermilk, yogurt, cheese, lemon juice, Worcestershire, garlic, mustard and the remaining 1/2 teaspoon each pepper and salt in a large bowl until well blended. Reserve 1/4 cup of the dressing in a small bowl. Add lettuce, radicchio, basil and tarragon to the large bowl and toss to coat.
 
Step 3
Arrange the salad on a platter and top with the salmon. Serve topped with the reserved 1/4 cup dressing and more basil, if desired.