Baby Romaine lettuce
Olive oil (extra vierge)
Apple cider vinegar
Celtic sea salt
Cut the lettuce small, slice the radish and slice the pickles.
Heat the coconut oil in a frying pan and fry the salmon fillets around golden brown and rosé in about 2-3 minutes per side. Depending on the thickness of the fillets.
In the meantime, mix the lettuce with the radishes, pickles and olives and divide this between 2 plates.
Sprinkle the salads with olive oil and apple cider vinegar.
Season the salmon with salt and pepper and serve with the salads.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Paleo, Keto, Sirtfood
Lunch, Dinner, Side dish, Appetizer
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