Every time I try to work from home for the blog, something happens. Either our neighbours are building a space ship to travel to the moon, either someone rings the door for some not important reason, either my kids decide they want to play with the same toy and refuse to share it, either I see something that is not in it's right place and I can't take my head out of it until I find the perfect spot. I started thinking I might develop a lack of focus. But then again, why not change the place? Good decision! So, now I'm drinking my coffee in a place I love (will share the name and an articol about it later these weeks in ZEGO section). And even though people are buzzing around me, I don't even hear them. Have you ever had this issue? What did you do? 

But let's get back to our recipe today, which I made last night, and only takes 20 minutes! It's perfect for lunch or dinner, it's fresh, super healthy and sooo easy to do (this post took me longer to write than to prepare this dish). My Salmon Salad with black sesame seeds is a great way to include fish in your everyday diet but also to energise your body with some green veggies. Not to mention that, after eating it, you will feel so proud of your option and cooking. Don't wait any longer, make your healthy choice for today! It's zelidecious!

Ingredients for 2:

For the salad:

• 300 gr. salmon file (perfect choice if you find wild salmon)
• 2 tbsp. black sesame seeds
• 100 gr. frozen edamame
• 20 gr. lamb salad, washed and dried (or other green salad you might find) 
• 1 small cubbed yellow capsicum
• 5 thinly sliced radishes 
• 20 baby asparagus stems (or 10 normal asparagus stems), trimmed of the lower hard part

For the dressing:

• juice from 1 lemon
• 2 tsp. sesame seeds oil
• salt and pepper to taste
• 1 tsp black sesame seeds to sprinkle on top

Method:

1. Preheat oven at 210'C. Lay parchment paper on a baking tray.
2. Cut salmon in medium cubes and arrange in the baking tray. Pop in the oven for 15 min.
3. While the salmon is baking, boil the edamame as per pack instructions (around 3 to 5 min.), cool and take out of the shell.
4. In the same water the edamame boiled, add the asparagus and boil (3 min for baby asparagus and 7 min for normal size). Make sure it stays al dente. 
5. In a small bowl, whisk together the lemon juice, sesame seeds oil, pinch of salt and pepper to make the dressing.
6. Take the salmon out of the oven and roll it through black sesame seeds.
7. On a large platter, arrange the washed and dried lamb salad, edamame beans, cubbed capsicum, sliced radishes, asparagus and salmon pieces. 
8. Drizzle the dressing on top of the salad and sprinkle black sesame seeds. 

Enjoy!