Salmon with Avocado Tomato Salsa

Ingredients

• 400 g salmon fillet (4 fillets)
• Salt
• white pepper
• 600 g Cherry Tomatoes
• 1 Avocado
• 6 stems coriander
• 2 tbsp Lime juice
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Rinse the salmon fillets under cold water, pat dry, season with salt and pepper. Place on a rack (with a fat pan underneath) in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) and bake for 6–8 minutes.

2. 2.

   Meanwhile, wash the tomatoes and roughly dice them. Peel, halve, pit, and cube the avocado. Wash the coriander, shake dry, and chop the leaves. Mix the avocado with tomatoes, lime juice, coriander, and olive oil, then season with salt and pepper to taste.

3. 3.

   Serve the salmon fillets on four plates topped with the salsa.