Salmon Buckwheat Salad

Ingredients

• 200 g Salmon fillets, cut into chunks
• 120 ml Buckwheat
• 40 g Spinach leaves
• 40 g Cherry tomatoes, halved
• 40 g Carrot, peeled, grated
• 2 tbsp Pumpkin seeds, toasted, unsalted
• 2 tsp Extra virgin olive oil
• 2 tbsp Lemon juice, fresh squized
• 1 g Salt and freshly ground black pepper to taste

Method

1. Cook the buckwheat in salted water according to package instructions, then let it cool.
2. Heat a skillet over medium heat, then cook the salmon fillet on both sides for 3-4 minutes until cooked through.
3. In a large bowl, mix the cooled buckwheat, fresh spinach leaves, cherry tomatoes, grated carrot, and toasted pumpkin seeds.
4. Add the extra virgin olive oil and fresh lemon juice, then season with salt and pepper to taste.
5. Mix thoroughly, then serve the salad with the cooked salmon on top.