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Cold salmon, potatoes, green beans, spinach leaves and cherry tomatoes (*)

Portions for 1 serving:

1 slice of cold salmon steak

2oz of cold potatoes

4oz of cold green beans

1/2 tomato or 8 cherry tomatoes

A few leaves of fresh spinach

1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp wine vinegar

1/8 tsp iodized salt

Nutriments table

When preparing baked salmon with potatoes and green beans, double all ingredients in order to have everything ready for this salad one or two days later. Cut all ingredients in small pieces in a salad bowl. Prepare the vinaigrette and pour over the salad.