Fried salmon on baby leaf salad
Difficulty: Easy
Time: 15 min. preparation time, 10 min. baking time
Nutrition: Calories ca 661 / Protein 36g / Carbohydr. 16g / Fat 50g
Ingredients (1 servings)
| 150 g | salmon steak |
| 200 g | cherry tomatoes |
| 2 tbsp | olive oil |
| 0.5 | lemon (juice) |
| 100 g | baby leaf salad |
| 3 tbsp | yogurt |
| salt | |
| pepper | |
| vegetable oil for frying |
Utensils
frying pan, tongs, oven, large bowl, cutting board, knife, bowl for serving
Wine Tip
Alvarelhão rosé
A light, crisp rosé from northern Portugal pairs excellently with the salmon, as well as the yogurt dressing.
Step 1
Preheat the oven to 100°C/350°F. Season salmon with salt and pepper. Then, in a frying pan, sear salmon in some vegetable oil over medium-high heat for approx. 1 – 2 min. per side. Transfer to oven and bake at 100°C/350°F for approx. 10 min.
frying pan, tongs, oven
150 g salmon steak / salt / pepper / vegetable oil for frying
Step 2
In the meantime, halve cherry tomatoes.
cutting board, knife
200 g cherry tomatoes
Step 3
In a large bowl, season tomatoes with olive oil, salt, pepper, and lemon juice.
large bowl
2 tbsp olive oil / 0.5 lemon / salt / pepper
Step 4
Mix together tomatoes and baby leaf lettuce and transfer to a bowl for serving. Place salmon steak on top of salad. Top everything off with some yogurt and enjoy!
bowl for serving
100 g baby leaf lettuce / 3 tbsp yogurt
