Preheat the oven to 250°c

Drizzle a tiny amount of olive oil on skin of salmon then add salt and chilli flakes, sear skin for 1 minute.

Wrap salmon in tinfoil then transfer to oven for 30 minutes

mix beetroot, walnuts, tomato, lettuce, basil and 1 1/2 of the avocado together with a dash of olive oil.

Put all salad ingredients on a plate then transfer salmon on top of salad, finish up by slicing the rest of the avacodo and placing it on top of salmon. season with salt and pepper.