Ingredients
For the salmon
2 salmon filets, skin on
3 tbsp walnuts, toasted and crushed
¼ tsp garlic powder
¼ tsp Atlantic sea salt
For the tomatoes
250 gr grape tomatoes, halved
½ red onion, thinnly sliced
¼ tsp grey salt
½ tsp red wine vinegar
½ tsp extra virgin olive oil
For the beets
2 large beets, peeled and cubed
2 tbsp extra virign olive oil
½ tsp grey salt
¼ bunch italian parlsey, finely chopped
¼ squeeze of lemon
For the potatoes
8 red baby potatoes, sliced and boiled in salty water
1 tbsp dill, finely chopped
1 tbsp chives, thinnly sliced
1 tbsp extra virgin olive oil
For the asparagus
½ bunch asapargus, peeled and trimmed
1 lemon, zest
½ lemon, juice
2 tbsp extra virgin olive oil
¼ tablespoon Atlantic sea salt
For cucumber/radishes
2 persian cucumbers, sliced
4 small red radishes, quartered
1 lemon, zest
½ lemon, juice
¼ tsp salt
For the Salad
1 head of romaine, thinnly chopped
120 gr arugula (small bag)
1 lemon, juice
Extra Virgin Olive Oil
Atlantic sea salt (to taste)
Directions
Step 1
Prepare all the fixings. Preheat the oven to 425F or 220C
Step 2
The beets: add the cubed beets to the parchment paper lined baking sheet and drizzle with EVOO and season with salt. Bake for 40 minutes. Remove from the oven and set aside. When cooled, toss with chopped parsley and lemon juice.
2 large beets, peeled and cubed
2 tbsp extra virign olive oil
½ tsp grey salt
¼ bunch italian parlsey, finely chopped
¼ squeeze of lemon
Step 3
The salmon: in a small bowl combine the toasted and crushed walnuts, garlic powder, and salt. Place the salmon (skin side up) on a parchment paper lined baking sheet and lightly coat the exposed sides with the walnut mixture. Bake in the preheated oven for 15 minutes. Remove from the oven and slice into 1 inch pieces.
3 tbsp walnuts, toasted and crushed
¼ tsp garlic powder
¼ tsp Atlantic sea salt
2 salmon filets, skin on
Step 4
The potatoes: in a bowl combine the boiled and sliced red baby potatoes with dill, chives, and extra virgin olive oil. Seaon with salt to taste.
8 red baby potatoes, sliced and boiled in salty water
1 tbsp dill, finely chopped
1 tbsp chives, thinnly sliced
1 tbsp extra virgin olive oil
Step 5
The asparagus: steam the peeled and trimmed asparagus for 4 minutes. Remove from heat and place into a long plate. Seaon with EVOO, lemon juice, lemon zest, and salt. Cut into 1 1/2 inch pieces. Set aside.
½ bunch asapargus, peeled and trimmed
2 tbsp extra virgin olive oil
1 lemon, zest
½ lemon, juice
¼ tablespoon Atlantic sea salt
Step 6
The tomatoes: in a small bowl combined, halved tomatoes, sliced red onion, red wine vinegar, EVOO, and sea salt. Toss and set aside.
250 gr grape tomatoes, halved
½ red onion, thinnly sliced
½ tsp red wine vinegar
½ tsp extra virgin olive oil
¼ tsp grey salt
Step 7
The cucumbers/radishes: in a small bowl combine sliced cucumber, radish, lemon zest, lemon juice, and salt. Toss and set aside.
2 persian cucumbers, sliced
4 small red radishes, quartered
1 lemon, zest
½ lemon, juice
¼ tsp salt
Step 8
The whole salad: in a medium sized bowl combine the chopped romaine and arugula. Add lemon juice, grey salt, and EVOO. Toss and plate on a large platter.
1 head of romaine, thinnly chopped
120 gr arugula (small bag)
1 lemon, juice
Atlantic sea salt (to taste)
Extra Virgin Olive Oil
Step 9
Add each fixing into a small little section of the platter (as seen in the image)- plating high or wide and enjoy!
Step 10
YASSS!
