Salmon, avacodo, walnut and beetroot salad

Name: Salmon, avacodo, walnut and beetroot salad
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 paves of salmon; 1 whole little gem lettuce; 3 beetroot; 1 chopped walnuts; 1 chilli flakes; 1 salt and pepper; 1 olive oil; 1 basil; 1 whole tomatoe; 1 avacodo

bekki.adamson @cook_3114008

Norwich, Norfolk

I made this salad as I wanted something healthy, quick and fresh.

bekki.adamson @cook_3114008

Norwich, Norfolk

I made this salad as I wanted something healthy, quick and fresh.

Saved

Ingredients

35 mins

2 servings

2paves of salmon
1whole little gem lettuce
3beetroot
1chopped walnuts
1chilli flakes
1salt and pepper
1olive oil
1basil
1whole tomatoe
1avacodo

Saved

Steps

35 mins

1

Preheat the oven to 250°c
2

Drizzle a tiny amount of olive oil on skin of salmon then add salt and chilli flakes, sear skin for 1 minute.
3

Wrap salmon in tinfoil then transfer to oven for 30 minutes
4

mix beetroot, walnuts, tomato, lettuce, basil and 1 1/2 of the avocado together with a dash of olive oil.
5

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.