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Ingredients (4 servings)
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600 g Lachsfilet
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2 Stk. Avocados
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400 g Cherrytomaten
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1 Stk. Zitrone
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Olivenöl
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Salz, Pfeffer
Preparation
- Pat the salmon fillet dry, cut into four equal portions, and season with salt and pepper.
- Wash and halve the cherry tomatoes. Halve and pit the avocados, scoop out the flesh, and cut into cubes. Halve the lemon and squeeze out the juice.
- Heat some olive oil in a large pan and sear the salmon fillet over medium to high heat for about 3 to 4 minutes on each side until golden brown.
- In a bowl, gently toss the diced avocado and cherry tomatoes with some olive oil, half of the lemon juice, salt, and pepper. Drizzle the cooked salmon with the remaining lemon juice and serve on top of the salad.
