Colorful bowl with salmon and eggs
Eggs are rich in biotin, which is essential for strong nails and hair. Their high-quality protein also helps suppress hunger, promotes a slim figure, and is beneficial for weight loss. Those suffering from digestive issues should eat radishes more often.
Ingredients · Servings 4
- 4 Owner
- 400 g Lachsfilet
- 5 tablespoons lemon juice
- 3 tablespoons rapeseed oil
- 50 ml vegetable broth
- 1 bunch of radishes
- 4 carrots
- 1 bunch of arugula (80 g)
- Salt
- Pfeffer
Method · 30 min
- Hard-boil the eggs in boiling water for 8–10 minutes. Meanwhile, rinse the salmon fillet, pat dry, and drizzle with 2 tablespoons of lemon juice. Heat 1 tablespoon of oil in a pan. Sear the salmon fillet for 1 minute on each side over medium heat. Then add the stock and simmer the salmon fillet, covered, for 10 minutes over low heat.
- Meanwhile, trim, wash, and slice the radishes. Clean, peel, and coarsely grate the carrots. Wash and spin-dry the arugula.
- Place radishes, carrots, and arugula in bowls. Peel the eggs and cut them into wedges; salt the salmon and flake it into pieces. Distribute both among the bowls. Sprinkle with pepper and drizzle with the remaining oil and lemon juice.
The colorful bowl with salmon and eggs is perfect for lunchtime, as it can be easily prepared and transported and provides plenty of vital nutrients – guaranteeing to prevent the afternoon slump!
