Serves 4
1 large salmon fillet (preferably wild)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon finely chopped fresh dill leaves
1 cup cherry tomatoes, halved
1 cup cooked green beans, halved
2 stalks celery, sliced
1 avocado, sliced
1 large handful arugula leaves, chopped
Extra olive oil plus lemon juice, for dressing
Season the salmon fillet with salt and pepper. Heat the olive oil in a pan over medium heat. Cook the salmon until done to your liking.
Place all remaining ingredients into a large serving bowl. Add slices of warm cooked salmon and toss gently. Drizzle with lemon juice and olive oil and serve.
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