Salmon, avacodo, walnut and beetroot salad

• 2 paves of salmon
• 1 whole little gem lettuce
• 3 beetroot
• 1 chopped walnuts
• 1 chilli flakes
• 1 salt and pepper
• 1 olive oil
• 1 basil
• 1 whole tomatoe
• 1 avacodo

1. Preheat the oven to 250c
2. Drizzle a tiny amount of olive oil on skin of salmon then add salt and chilli flakes, sear skin for 1 minute.
3. Wrap salmon in tinfoil then transfer to oven for 30 minutes
4. mix beetroot, walnuts, tomato, lettuce, basil and 1 1/2 of the avocado together with a dash of olive oil.
5. Put all salad ingredients on a plate then transfer salmon on top of salad, finish up by slicing the rest of the avacodo and placing it on top of salmon.
6. season with salt and pepper.

paves of salmon, gem lettuce, beetroot, walnuts, chilli flakes, salt, olive oil, basil, tomatoe, avacodo

Taken from cookpad.com/us/recipes/347160-salmon-avacodo-walnut-and-beetroot-salad (may not work)