Vegetable Salmon Salad

Ingredients

• 500 g salmon fillet
• 2 yellow bell peppers
• 4 tomatoes
• 150 g Mushrooms
• 100 g Arugula
• 1 Organic lemon
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Rinse the salmon under cold water, pat dry and cut into bite-sized pieces. Wash the bell peppers, halve them, remove seeds and cut into pieces. Wash the tomatoes, quarter them, halve, core and also cut into pieces. Clean the mushrooms and depending on size halve or quarter them. Wash the arugula, clean and spin dry.

2. 2.

   Wash the lemon hot, pat dry and grate the zest. Squeeze the juice and mix with honey, vinegar and 2 tbsp oil. Season with salt and pepper.

3. 3.

   Heat remaining oil in a non-stick pan and fry the salmon with bell peppers and mushrooms for 1–2 minutes on all sides. Add the tomatoes, season, remove from heat and let sit for 2–3 minutes to finish cooking.

4. 4.

   Finally mix the arugula and lemon zest, drizzle with dressing, taste and divide among four plates.