Salmon	g
Olive Oil	tbsp
Mixed Green Salad	g
Cucumber
Cherry Tomatoes	g
Radish
Spring Onion
Herbal Joghurt
Skyr Yoghurt	g
Lemon Juice	tbsp
Fresh Dill	g
Olive Oil	tbsp
Salt & Pepper to taste
Lemon Vinaigrette
Lemon Juice	tbsp
Garlic Clove
Dijon Mustard	tsp
Maple Syrup	tsp
Olive Oil	tbsp
Salt & Pepper to taste

1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.

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