Oak leaf salad with fried mushrooms and fried salmon

Ingredients for 2 servings:

• 1 small onion(s)
• 250 g mushrooms
• 250 g cocktail tomatoes
• some olive oil, or as desired
• 1 tbsp sunflower oil
• white wine vinegar
• ½ handful of parsley
• ½ handful of basil
• some salt and pepper
• 2 salmon fillets

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Tear and wash the lettuce, dice the onion, quarter the tomatoes, halve the mushrooms, and place everything in a bowl. Thaw the salmon, if necessary. Heat olive oil or another oil in a pan. Heat a tablespoon of sunflower oil in another pan, season the salmon with salt and pepper, add it to the pan, and cook, turning frequently, until it browns. Meanwhile, for the dressing, mix the vinegar, oil, salt and pepper, basil, and a little parsley. Pour over the salad. Add the mushrooms to the pan with the olive oil and cook until they brown, then season with salt and finally add the parsley and toss everything on top of the salad. You need to time it so the salmon doesn’t get cold, so cook the salmon and mushrooms at the same time and place them on the plates with the salad already arranged. If desired, serve with a herb baguette and finish the salad with balsamic vinegar.