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Ingredients (4 servings)
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500 g Lachsfilet natur
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300 g Cherrytomaten
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2 Stk. Avocados
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1 Stk. Zitronen
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300 g Bio-Baguette de Paris
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Olivenöl, Salz, Pfeffer
Preparation
- Wash and halve the cherry tomatoes. Halve, pit, and peel the avocados, then dice the flesh.
- Juice the lemon. Toss the diced avocado and half of the tomatoes with some lemon juice, olive oil, salt, and pepper to make a fresh salad.
- Divide the salmon fillet into 4 portions, season, and sear in a hot pan with oil for about 4 minutes on each side, briefly frying the remaining tomatoes alongside.
- Slice the baguette and serve together with the seared salmon, warm tomatoes, and avocado salad.
