Serves 2


2 slices of salmon

For the crust

1 tbsp of Chia seeds, flaxseed, sesame seeds

2 tbsp breadcrumbs grated

1 egg white

3-4 grated peanuts

4 grated almonds

Salt Pepper

Olive oil


For the beetroot sauce

4 beets



4 cloves garlic

Olive oil

Salt Pepper



45 minutes

1) Wash the salmon. Dry it and add salt and pepper and leave it aside for 30 minutes to marinate. We wash the beets and clean them. Cut them into small pieces and boil them until they soften

2) Drain the beets and leave them to cool. Boil the salad leaves in the same water

3) In a deep dish, pour all the ingredients that are for the crust. Mix well together. In another plate, pour the egg white and beat a little with a fork

4) Dip the salmon in the egg white to go everywhere. Then sprinkle with the first mixture well

5) Place them in a small pan. Pour a little olive oil and put them in the oven 200 from the beginning. Leave them for 15 minutes. Prepare the sauce until the salmon is cooked. Pour the ingredients into the blender. Pour olive oil and a little of the water that we have boiled the beets to mix better and become a homogeneous mixture

6) Pour the sauce on the plate and place the salmon on top.