Salmon with Salad

Ingredients

• 300 g salmon fillet (in 2 equal pieces)
• 0.5 bunch Parsley (10 g)
• 4 tbsp olive oil
• 0.5 tsp Chili flakes
• Salt
• Pepper
• 1 Organic lemon
• 100 g mixed salad greens (e.g., Lollo Rosso or mixed lettuces)
• 1 Mini Cucumber
• 4 radishes
• 10 colorful cherry tomatoes
• 2 tbsp pitted Kalamata olives (20 g)
• 1 tsp Honey
• 1 tsp Mustard

Instructions

1. 1.

   Pat salmon fillets dry with paper towels. Wash parsley, shake off excess water and chop. Mix half of the parsley with 2 tbsp olive oil, chili flakes, salt, and pepper, then rub onto the salmon. Wash lemon, pat dry, slice half into wedges, and squeeze out juice from the other half.

2. 2.

   Place lemon slices on a sheet of parchment paper in the basket of an air fryer. Lay salmon fillets on top and cook at 180 °C for about 10 minutes until juicy and slightly translucent.

3. 3.

   Meanwhile, clean and wash salad greens, cucumber, radishes, and tomatoes. Tear salad into bite-sized pieces, halve cucumbers and radishes and slice them, then halve the tomatoes. Combine all with olives in a bowl.

4. 4.

   Whisk together lemon juice, remaining olive oil, honey, mustard, salt, and pepper to make the dressing. Toss the salad ingredients with the dressing.

5. 5.

   Serve salmon on top of the dressed salad on a plate.