Roasted Alaska Salmon with Tomato, Raspberry and Mozzarella Salad


2 fillets of sockeye salmon 160g-180g
1 lemon
Salt and pepper
2 tbsp. olive oil
2 beef tomatoes
100g raspberries
1 ball of mozzarella
10 mint leaves
10 basil leaves
½ pomegranate
1 tsp. white wine vinegar


•Start by placing the salmon fillets onto a plate and season with salt, pepper and 1tbsp of olive oil. Grate the zest of the lemon over the salmon and set aside.

•Chop the tomatoes into a large bowl, tap out the seeds of the pomegranate over the tomatoes and add the raspberries. Tear the mint and basil leaves over the tomatoes. Tear the mozzarella ball into 10 small pieces and add to the salad. Pour over the white wine vinegar and add the remaining olive oil. Give the salad a good toss and divide between two serving plates.

•Heat a sauté pan over a medium heat on the stove top, carefully add the salmon fillets and cook for 1-2 minutes on each side. Once the salmon is cooked allow the fish to rest for 2 minutes and squeeze over the lemon juice, place the salmon over the salad and serve.