100g salmon filet
20g black olives
100g tomatoes
1 teaspoon olive oil
1 tablespoon capers
½ piece cucumber



Wash the tomatoes, quarter and core them and cut them into small strips. Put them into a bowl. Chop up the capers and olives and add them to the bowl. Squeeze a quarter of a lemon over it. Wash the basil, shake it dry, pull of its leafs and chop them up. Add them and half of the olive oil to the remaining ingredients. Season it with salt and pepper and mix it. Rinse out the salmon filet, dry it and cut it into thin strips. Season the filet with salt and pepper. Heat the remaining oil in a coated pan. Roast the salmon filet on high heat for about 30 seconds on each side. Add the vegetables from the bowl to the pan and boil it for 1 minute while frequently stirring it. Put it on a plate, arrange the salmon filet and serve it.


Enjoy your meal!