Baked Salmon with Lemon Caper Vinaigrette

Ingredients
- 4 small fillets of atlantic fresh salmon
- 8 slices of thick sliced smoked or normal bacon
- 3 tomatoes, sliced handful of rocket/ spinach
- 2 tablespoons of avocado oil
- Salt and Pepper to season
Lemon Caper Vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons of lemon juice
- 2 teaspoons of lemon zest
- 2 heaping teaspoons of capers
- 1 shallot, minced
- 1/4 teaspoon of salt
Method – Step by step
- For the Lemon Caper Vinaigrette, in a bowl whisk together olive oil, lemon zest, lemon juice, capers, shallot and salt.
- Preheat oven to 200.
- Season salmon with salt and pepper.
- Allow an oven proof dish to heat over high heat for 5 minutes.
- Add avocado oil and then salmon to skillet, flesh side down skin side up.
- Allow salmon to cook for 5 minutes undisturbed.
- Flip salmon and place skillet in the oven for 4 minutes for rare or 6 minutes for well.
- Meanwhile, arrange a layer of arugula on plates followed by a tomato slice and two slices of bacon, and repeat the arugula and tomato layers once more.
- Top salads with salmon and serve with the Lemon Caper Vinaigrette.
Serves 4