Salmon fillet with parsnips and tomatoes on rocket salad

Ingredients for 2 servings:

• 250 g parsnip(s)
• 3 tbsp olive oil, cold squeezed
• 500 g cherry tomatoes
• some salt and pepper
• 5 tbsp lemon juice
• 8 tbsp apple cider vinegar
• 400 g salmon fillet(s) without skin
• 4 cup(s) arugula, the cups filled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

super easy

Salt the salmon. Heat the olive oil and cook the salmon for about 2-3 minutes on each side. Turn off the heat. Reduce the heat to low and finish cooking the salmon, then set aside and let cool slightly. Preheat the oven to 230°C. Peel and roughly chop the parsnips. Line a large baking sheet with baking paper, arrange the parsnips on it, drizzle with olive oil, and season with salt and pepper. Roll the parsnips in the seasoning until well coated. Place the parsnips in the oven and roast for about 15-20 minutes, until tender. Meanwhile, wash the cherry tomatoes, halve them, and add them to the baking sheet with the parsnips. The tomatoes should bake for a few minutes until soft and wrinkled. Remove the parsnips and tomatoes from the oven. To make the dressing, combine the lemon juice, apple cider vinegar, and a drizzle of olive oil in a medium bowl. Arrange the arugula and salmon on a large serving plate. Arrange the parsnips on top and drizzle with the dressing. Serve immediately.