Ingredients

• 2 salmon fillets, each about 150 g
• mix of salad greens with arugula (1 package)
• 1/2 bunch radishes
• 1 ripe avocado
• 2 tablespoons sesame seeds

Marinade for salmon

• salt, pepper
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 teaspoon hot paprika powder

Tahini dressing

• 2 teaspoons tahini paste
• 1 tablespoon maple syrup or 1/2 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime or lemon juice
• salt and pepper

Preparation

1. Remove the skin from the salmon, rinse the fillets and pat dry. Sprinkle with lemon juice, season with salt, pepper, cumin, coriander and paprika powder, then brush with olive oil. Set aside for about half an hour (if you have time).
2. The marinated salmon can be baked in the oven, pan-seared or grilled on a pan. Baking: preheat the oven to 240 degrees or turn on the grill function at high power. Place the salmon slightly higher than the middle of the oven, closer to the upper heating element. When the oven is preheated, place the salmon in and bake for 5 minutes on each side until nicely browned.
3. Arrange salad on plates, add sliced radishes and avocado sprinkled with lemon juice, season with salt and pepper, drizzle with olive oil. Place salmon on the salad, drizzle with vinaigrette (mix all ingredients in a bowl) and sprinkle with toasted sesame seeds (be careful not to burn as it becomes bitter).