700 g of raw salmon fillet
200 g of cherry tomatoes
100 g of red onion
100 g of rocket
50 g of beetroot sprouts
Half a lime juice
Oil, salt, pepper
- Remember to take salmon out of the refrigerator before cooking to let it thaw. Prepare slices or portions of fillet with a thickness of 2-3 cm. Rinse and dry the fillets, make regular cuts on the skin, be careful not to cross the fish meat.
- Heat the oil in the pan. Before placing the salmon, sprinkle it on both sides with salt and pepper, fry for 2-3 minutes on each side, starting with the skin.
- Put the fish in the oven warmed up to 180 ° C for 12 minutes, with the skin up.
- Cut the tomatoes in half, finely chop the onion. Combine with rocket, beet sprouts, lime juice and olive oil.