Salmon with avocado mousse and almonds
Ingredients for 2 servings:
2 salmon cutlets
Salt and pepper
Juice of ½ lemon
2-3 tablespoons of olive oil
4 tablespoons of avocado mousse with tahini and chickpeas
2-3 tablespoons chopped or ground almonds
A few leaves of fresh mint
Rinse the salmon under cold water and wipe dry with a paper towel. Place in a baking dish of suitable size, covered with parchment paper. Season with pepper, salt, lemon juice and olive oil.
Then coat each chop with a generous amount of avocado mousse. At the end, sprinkle with ground almonds and chopped mint. Optionally, you can sprinkle with grated Parmesan. I aimed a dish with no dairy products.
Bake the salmon at 200°C between 20 and 30 minutes. It should remain tender while being well cooked. My mini oven takes 30 minutes to cook it well, whereas a traditional or modern oven should do it faster.