Pat the salmon fillet dry and fry it in a non-stick frying pan with a little olive oil over a medium heat, until lightly browned outside and just cooked inside (in pregnancy, cook it all the way through).
Toast the pine nuts in a small frying pan without extra fat until golden and fragrant. Stay with them, as they darken quickly.
Wash the rocket thoroughly and drain it well. Cut the avocado into thin strips or pieces.
Pull or break the cooked salmon into rough pieces. Arrange the rocket, avocado and salmon on a plate or in a bowl.
Scatter the toasted pine nuts over the salad and drizzle everything with olive oil. If you like, add a little salt and pepper.
Good to know
When it needs to be quick but still taste like a proper meal, this salad is my first choice. Warm, fresh and pleasantly satisfying. Not much effort, but lots of character.
Swaps
Pine nuts → walnuts (more omega-3 fatty acids) | rocket → lamb's lettuce (milder, also provides folate) | salmon → trout (similar nutrient profile with protein and omega-3 fatty acids) | olive oil → avocado oil (heat-stable, with mainly monounsaturated fatty acids)
Allergens
Contains fish and possibly tree nuts from the pine nuts. Suitable for children in small, easy-to-chew pieces, and fine during pregnancy as long as the salmon is cooked all the way through.
