Salad with baked salmon, pomegranate and orange fillet

Salad with baked salmon, pomegranate and orange fillet

  • Difficulty level: Easy
  • Preparation time: 30 minutes
  • Serves: 4

Ingredients:

375 g hot smoked salmon

1 pomegranate

100 g of baby spinach

100 g of chard leaves

50 g of basil leaves

20 g of mint leaves

2 dessert oranges

Oil

One lemon juice

1 tablespoon of honey

Method:

  • 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.

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