1 red bell pepper
1 green bell pepper
1 spring onion
1 tablespoon olive oil
1 salmon fillet, approximately 7 ounces
1 tablespoon vegetable oil
- First chop the bell peppers and the spring onion. Chop the avocado.
- Add the chopped avocado in a large bowl. Add the bell peppers and spring onion. Add the olive oil, season with salt and pepper, and squeeze the juice out of half a lime. Mix.
- Separately, heat the vegetable oil in a skillet over medium heat. Place the salmon skin side down and cook it for 4 minutes. Flip it over, season it with salt and continue cooking it for 3 minutes.
- Serve it with the avocado and bell pepper salad!