Salmon Caprese Salad

 


  • 4 tablespoons of olive oil
  • ​2×250 gr. skinless salmon fillet
  • 1 teaspoon Dijon mustard
  • juice of 1/2 lemon
  • ​2 teaspoons of capers
  • 1 finely chopped avocado
  • ​cherry tomatoes
  • 1 ball mozzarella cheese, randomly divided
  • A handful of basil leaves
  • 50 gr. chopped walnuts


Let's cook the salmon, which we covered with aluminum foil, in the oven at 200 degrees.

When the salmon is cooked, take it out of the oven and transfer the salmon to the serving plate without waiting any longer.

Mix the Dijon mustard, lemon juice, capers and remaining olive oil well in a bowl. This will be your unique sauce.

Divide the avocado, tomato and mozzarella cheese on two plates. Place salmon pieces on top and sprinkle with basil leaves and walnuts. Just before you start eating, drizzle the unique salad dressing on it.

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