Salad with baked salmon, pomegranate and orange fillet
375 g hot smoked salmon
100 g of baby spinach
100 g of chard leaves
50 g of basil leaves
20 g of mint leaves
2 dessert oranges
One lemon juice
1 tablespoon of honey
Wash the leaves of spinach, chard and herbs, dry them and place in a bowl.
Cut the pomegranate in half through the center (try to cut only the skin without cutting the seeds), open the fruit and hit each half with a wooden spoon until all the seeds are removed. You can cautiously use your hands. Add purified grains to the bowl of lettuce.
Peel the oranges, separate the fruit particles from the white peel.
Mix the olive oil with lemon juice and honey. Combine all the ingredients in the bowl and mix thoroughly.
Tear the salmon into small pieces with a fork and place on the lettuce.