Preparation Time: 20 min
To prepare the mousse, in a food processor, process the avocados, yogurt and 30 ml of olive oil until it forms a smooth puree. Add the coriander and mint and season to taste with salt and pepper. Set aside.
In a large pan, gently heat the tomatoes over medium heat until soft, about 5 minutes and set aside.
In the same pan, heat the rest of the olive oil over medium heat and cook the salmon for 2 minutes on each side or until it is completely cooked. Remove from heat and keep warm.
3 avocados, halved, chopped and peeled
60 g of natural yogurt
60 ml olive oil, divided
2 tablespoons coriander, rinsed and finely chopped
1 tablespoon mint, rinsed and finely chopped.
Salt and pepper
Salmon and tomatoes
75g cherry tomatoes
4 salmon fillets of 180g each
Mint leaves to decorate