Baked Salmon with Avocado Salad

Ingredients

• 480 g salmon fillets (pre-cooked; 4 fillets)
• 1 Garlic clove
• 20 g herb butter (4 tsp; room temperature)
• 4 Tbsp lime juice
• Salt
• Pepper
• 1.5 tsp chili flakes
• 2 Avocados
• ½ box watercress
• 1 romaine lettuce
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse salmon under cold water and pat dry. Peel garlic, finely chop, mix with herb butter and 2 tbsp lime juice.

2. 2.

   Fill salmon with the herb butter mixture, season outside with salt, pepper, and 1 tsp chili flakes, then score skin 2–3 times. Place in a baking dish and bake in preheated oven at 200 °C (180 °C fan) for about 20 minutes.

3. 3.

   Meanwhile halve avocados, remove pits, separate flesh from skin, dice, and add remaining lime juice. Cut watercress from the bed.

4. 4.

   Wash lettuce, trim, dry, tear into bite‑sized pieces. Toss with watercress, avocado, remaining chili flakes, and olive oil; serve atop the salmon.