Salmon, avacodo, walnut and beetroot salad

Ingredients

• 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

Instructions

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.