Ingredients
- 2 Salmon burgers
- 1/2 cup baby carrots
- 8 to 10 cherry tomatoes
- 1/2 cup baby corn
- 1/2 cup broccoli florets
- 1 avocado
- Juice of a lemon
- 30 cc of olive oil (4 tablespoons)
- Salt
Preparations
Seal the salmon burgers on each side in a pan or grill. Or bake them in an air fryer at 400°F (200°C) for 5 minutes (cooking time per hamburger).
For the baby salad:
Cut the baby corn, the avocado into cubes, the cherry tomatoes and carrots in halves and the broccoli into small florets.
Mix all the vegetables in a bowl and season with lemon juice, olive oil and salt.
Serve the burger accompanied with the baby salad.
