Text read by Mary Peters


2 salmon fillets
120 g rocket
40 g Parmesan, coarsely grated
4 tbsp walnut oil
4 tbsp balsamic vinegar, dark
2 tsp honey
2 cloves of garlic
20 cocktail tomatoes
Sea salt and pepper, from the mill


Preparation time approx. 20 minutes
Cooking Time 15 Minutes
Total Time 35 Minutes.
First, sear the salmon fillet briefly on both sides, then cook the fillet in the oven at 100 °C for approx. 15 min.

In the meantime, prepare the dressing (walnut oil, balsamic vinegar, honey, finely chopped garlic, pepper, and sea salt) and mix with the rocket and cocktail tomatoes shortly before serving. Finally, grate some coarsely grated Parmesan over the salad. Serve the salad with the salmon.

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