Grilled salmon with lamb's lettuce

Ingredients for 2 servings:

• 2 salmon fillets (approx. 150g each)
• 100g lamb's lettuce
• 200g cherry tomatoes, halved
• 1 red pepper, diced
• 10 Minos Organic Kalamata Olives
• 2 tablespoons Minos extra virgin olive oil for frying
• 4 tbsp Minos organic extra virgin olive oil
• 2 tablespoons Minos balsamic vinegar with honey
• 2 tablespoons mixed seeds (sunflower seeds, pumpkin seeds, pine nuts)
• salt and pepper
• 1 teaspoon lemon juice
• Fresh herbs (e.g. oregano or thyme)
  
  
  

Preparation:

Difficulty level: easy

Preparation time: 20 minutes

1. Season the salmon fillets with salt, pepper and a dash of lemon juice. Fry in a hot pan with a little Minos extra virgin olive oil for 3-4 minutes on each side until the salmon is golden brown and cooked through.
2. While the salmon is frying, put the lamb's lettuce, halved cherry tomatoes, diced peppers and Minos Organic Kalamata olives in a bowl.
3. In a small bowl, add 4 tablespoons of Minos organic extra virgin olive oil Mix with the Minos balsamic vinegar and honey and pour over the salad. Mix everything well and season with salt and pepper to taste.
4. Briefly roast the mixed seeds in a small pan without fat until they smell slightly fragrant. Then sprinkle over the salad.
5. Arrange the salad on two plates and place the salmon fillets on top. Garnish with fresh herbs and serve immediately.