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Baked salmon with a lettuce, pears and cranberries salad

Ingredients

Baked salmon

  • 1 fillet salmon per person
  • 1 can cannellini beans
  • 2 tsps mustard
  • 1 tbsp balsamic vinegar
  • sage fresh
  • olive oil, salt, pepper
  • 12 almonds
  • 2 tbsps sesame seeds

Alternative breading for the salmon:

  • 4 tbsps breadcrumbs
  • 1 clove garlic
  • sage fresh

Lettuce, pears, cranberries and almonds salad

  • 1 lettuce
  • 3 tbsps cranberries dried
  • 15 almonds
  • 2 pears
  • champagne vinegar

Instructions

Baked salmon

  • Lightly season the salmon with a drizzle of olive oil, salt, pepper.
  • Finely chop the almonds.
  • Mix the chopped almonds with the sesame seeds and season the mix with some olive oil and salt.
  • Take the fillet and top it with the crust of almonds and sesame seeds (or finely chop and mix the ingredients for the alternative breading).
  • Put a sheet of baking paper in a tray, drizzle with olive oil and add a couple of crushed cloves of garlic that will give a nice aroma to the fish.
  • Bake at 180°C till cooked (around ten minutes, depending on the size of the fillet).
  • Blend the cannellini beans with olive oil, balsamic vinegar, salt and a bit of mustard.
  • On a plate create a pool of cannellini beans cream and top it a the baked salmon.

Lettuce, pears cranberries and almonds salad

  • In a bowl put the roughly chopped leaves of lettuce, the sliced pears, the slivered almonds and the cranberries.
  • For the vinaigrette combine the champagne vinegar, olive oil, salt and pepper.