Seared salmon on baby leaf salad
Difficulty
Easy 👌15
min.
Preparation
10
min.
Baking
0
min.
Resting
Ingredients
| 150 g | salmon steak |
| 200 g | cherry tomatoes |
| 2 tbsp | olive oil |
| ½ | lemon (juice) |
| 100 g | baby leaf salad |
| 3 tbsp | yogurt |
| salt | |
| pepper | |
| vegetable oil for frying |
Metric
Imperial
How-To Videos
Utensils
- frying pan
- tongs
- oven
- cutting board
- knife
- large bowl
- bowl for serving
Nutrition per serving
Cal
661
661
Protein
36 g
36 g
Fat
50 g
50 g
Carb
16 g
16 g
Step 1/4
- 150 g salmon steak
- salt
- pepper
- vegetable oil for frying
- frying pan
- tongs
- oven
Preheat the oven to 175°C/350°F. Season salmon with salt and pepper. Then, in a frying pan, sear salmon in some vegetable oil over medium-high heat for approx. 1 - 2 min. per side. Transfer to oven and bake at 175°C/350°F for approx. 10 min.
Step 2/4
- 200 g cherry tomatoes
- cutting board
- knife
In the meantime, halve cherry tomatoes.
Step 3/4
- 2 tbsp olive oil
- ½ lemon
- salt
- pepper
- large bowl
In a large bowl, season tomatoes with olive oil, salt, pepper, and lemon juice.
Step 4/4
- 100 g baby leaf lettuce
- 3 tbsp yogurt
- bowl for serving
Mix together tomatoes and baby leaf lettuce and transfer to a bowl for serving. Place salmon steak on top of salad. Top everything off with some yogurt and enjoy!
in Berlin