Ingredients

Steps

• Heat olive oil in a large lidded sauté pan.
• Cook salmon skin-side down for 3 minutes.
• Add 300ml water, lemon zest, and lemon juice to the pan.
• Flip the fish, add mussels and cockles, and cover with a lid.
• Steam until shellfish open and fish is cooked through.
• Discard any unopened shellfish and stir in chilli and parsley.
• Whisk oil, vinegar, mustard, salt, and pepper in a small bowl.
• Toss radicchio and spinach leaves in the dressing.
• Divide seafood between bowls and serve with salad and bread.