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 frying pan, gently heat the tomatoes over medium heat until they soften, for around 5 minutes. Set aside.

In the same frying pan, heat the rest of the olive oil on medium heat and cook the salmon for 2 minutes on each side or until cooked through. Remove from the heat and keep warm.

Place the avocado puree on a serving platter and top with the cooked salmon. Garnish with the roasted cherry tomatoes and mint leaves.


  • Avocado mousse
  • 3 avocados, halved, pitted, and peeled
  • 60g plain yogurt
  • 60ml 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, 180g each
  • Mint leaves as garnish

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