Summary

Ingredients

For the fish:

• 2 salmon fillet (s)
• 1 lemon (s)
• 2 cloves garlic)
• some butter
• some oil for frying
• salt
• pepper
• possibly fresh thyme

For the salad:

• 1 bunch rocket
• 250 g cherry tomato (s)
• 1 pear (s)
• some walnuts

For the dressing:

• 5 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 tablespoon honey
• some basil, fresh
• salt
• pepper

Also:

• some pine nuts
• 2 tablespoon parmesan

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Instructions

1. For the salad:
2. Wash the rocket, spin dry and cut into bite-sized pieces. Then rinse and halve the cherry tomatoes and wash the pear and cut into fine strips or cubes. Chop the walnuts and mix them with the remaining salad ingredients.
3. Mix a dressing with the olive oil, balsamic vinegar and honey, wash and chop the basil leaves and mix in. Now season the dressing with salt and pepper.
4. For the salmon:
5. First, heat a pan on medium heat and add a little oil.
6. Halve the lemon and squeeze one half over the still raw salmon and massage in a little. Then salt and pepper on both sides. I use a pepper-lemon-herb mixture as pepper. It`s very tasty and goes great with salmon.
7. When the oil is hot, add the salmon to the pan and fry until the underside is lightly browned on the edge. If there is still a layer of skin on the salmon, put it in the pan first, facing up. Then carefully turn the salmon.
8. Now add the second half of the lemon, the two crushed garlic cloves and, if necessary, fresh thyme to the pan and fry.
9. As soon as the salmon looks cooked on the sides, add some butter to the pan. Let it foam up briefly so that it combines with the aromas. Now pour the butter over and over again until the salmon is done so that it gets this great aroma.
10. As soon as the salmon is done, place it on a plate and roast the pine nuts for the salad until golden brown, then sprinkle them over the salad.
11. Finally, arrange everything and enjoy.