Pan-fried Paprika Chilli Salmon

Serves 4

2tbsp oil

4 salmon fillets

3tsp paprika

½tsp hot chilli powder

2tsp mixed herbs

For the sauce:

150ml reduced fat creme fraiche

1tsp horseradish sauce

Drizzle of runny honey

Blend the spices and herbs together and sprinkle evenly over the salmon fillets.

Heat the oil in a non-stick frying pan over a low heat.

Add the salmon skin side down and gently cook for 12-15 minutes or until cooked through, turning occasionally.

Mix the creme fraiche with the horseradish and honey to taste and serve with the salmon.