Salad with salmon and napa cabbage

Season the salmon fillet (200 g) with salt and pepper and bake for 20 minutes at 180 °C. Let it cool slightly and break it into large pieces.

Thinly slice the napa cabbage (200 g). Cut the cucumbers (150 g) into strips, halve the cherry tomatoes (150 g), and slice the avocado (120 g).

Arrange the cabbage, cucumbers, tomatoes, avocado, and salmon on a plate. Drizzle with olive oil (20 g) and lemon juice (15 g).

Sprinkle with parsley (10 g), sesame seeds (5 g), salt, and black pepper. Serve immediately.