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🥗 Fresh Salmon and Vegetable Salad with Lemon Dressing

375 kcal · 30 min · 4 servings

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 and pat it dry with a kitchen towel.
2. 2. Cut the salmon into bite-sized pieces.
3. 3. Wash the bell peppers, halve them, remove the seeds, and cut them into pieces.
4. 4. Wash the tomatoes, quarter them, remove the core, and cut them into pieces.
5. 5. Clean the mushrooms and halve or quarter them depending on their size.
6. 6. Wash the arugula, remove any damaged leaves, and spin it dry.
7. 7. Wash the lemon under hot water and pat it dry.
8. 8. Grate the lemon zest finely.
9. 9. Squeeze the juice from the lemon.
10. 10. Whisk the lemon juice with the honey, vinegar, and two tablespoons of oil.
11. 11. Season the dressing with salt and pepper to taste.
12. 12. Heat the remaining oil in a non-stick pan.
13. 13. Fry the salmon, peppers, and mushrooms on all sides for one to two minutes.
14. 14. Add the tomato pieces to the pan.
15. 15. Season the vegetables with salt and pepper.
16. 16. Remove the pan from the heat and let the vegetables cook for two to three minutes.
17. 17. Gently fold the arugula and lemon zest into the warm vegetables.
18. 18. Drizzle the salad with the prepared dressing.
19. 19. Taste the dish again and divide it onto four plates.

Nutrition per serving

• kcal: 375
• Protein: 29 g · Fett/Fat: 25 g · Carbs: 8 g