Roasted Salmon with Green Salad

Salmon is an oily fish, and I prefer to cook it gently without extra fat, either in a fragrant simmering liquid, i.e poaching it, or in the oven plain, and then pair it with the rest of the ingredients.

Place on a tray in a hot oven, convection mode (180 - 200 degrees Celsius):

1. Salmon fillet, 2 portions

Cook for 20 minutes, leave to cool slightly and take skin off (if not done beforehand).

Meanwhile, for the salad, mix in a bowl:

2. Green salad, 1 pc, leaves delicately separated (best done with your hands) into smaller pieces, well washed and well drained in a colander (keep in between kitchen paper sheets in an air tight container in the fridge until further use)

3. Radishes, 4 large pcs, sliced into thin rounds using a mandolin or good knife skills (keep in cold water until further use)

4. Spring Onions, 4 stalks, thinly sliced diagonally

5. Cucumber, 1 small pc, sliced into thin rounds using a mandolin or good knife skills (keep in fridge, in air tight container until further use)

For the dressing, in a bowl whisk (or shake in a jar):

6. Horseradish cream, 1 tbsp

7. Rice vinegar, 1 tbsp

8. Olive Oil, 3 tbsp, plus more if too acidic

9. Salt, 1/4 tsp

Gently mix salad with the dressing right before serving, and top with the salmon. Garnish with

10. Nigella seeds

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