Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
INGREDIENTS:
10g parsley
juice of a quarter of a lemon
1 tablespoon capers
extra virgin olive oil
1/4 avocado sliced
100g cherry tomatoes, halved
20g red onions, sliced
50g rocket salad
5g celery leaves
150g salmon fillet without skin
2 teaspoons of brown sugar
1 chicory, halved lengthwise
DIRECTIONS:

  1. Preheat oven to 425 °.
  2. The dressing: Mix parsley, lemon juice, capers and 2 teaspoons of olive
    oil in a blender to a sauce.
  3. Mix avocado, tomato, red onion and celery green for the salad. Wipe the
    salmon with a little oil and fry it briefly on both sides in a coated pan.
    Then put it in the oven for about five minutes.
  4. Mix 1 teaspoon of olive oil with the brown sugar and rub it into the cut
    surfaces of the chicory. Fry on medium heat for 3 minutes in a pan.
  5. Combine the salad with the dressing and serve with salmon and chicory.
    NUTRITION: Calories 45.0 Fat 8 g Cholesterol 95 mg Fiber 3 g Protein 5g
    Smart Points: 11