Warm Salmon and Beetroot Salad

Ingredients

2 potatoes

200 g green peas

50 g bacon

300 g salmon fillet

250 g beets

1 bunch arugula

4 green onions

For the dressing:

1 tbsp olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

Cut the potatoes into medium-sized pieces, place in boiling salted water, and cook until tender, about 15 minutes. Add the peas two minutes before the potatoes are done.

Drain the water and transfer the potatoes and peas to a colander. While the potatoes are cooking, cut the bacon into small thin slices and fry in a dry frying pan over low heat for 5 minutes. Transfer the bacon to a plate.

Season the fish with salt and pepper. Place it in the same pan as the bacon and cook for 3 minutes on each side. Slice the beets. Use a fork to flake the fish. Chop the bacon into small pieces. Finely chop the onion and tear the arugula by hand. Place in a salad bowl with the bacon, potatoes, and peas.

Prepare the dressing. Place the mustard in a bowl, add the lemon juice, and olive oil. Whisk with a fork until emulsified. Drizzle the dressing over the salad and serve warm.

Enjoy!