Wild Salmon on Spinach Salad with Lemon Oil and Basil Mayo

Basil mayonnaise is prepared first. Mix finely chopped basil leaves with mayonnaise in a ratio of 1 to 1. Add a drop of Prep Premium Lemon Infused Oil and season with salt. Taste. It should tase delicately tart with a hint of lemon. Leave to infuse refrigerated through

Preheat the oven to 180°C (fan). Place the potatoes in a baking dish, drizzle with the garlic oil, season with salt and pepper. Mix everything well. Bake in the oven for about 15 minutes until crispy and golden brown.

In the meantime, prepare the salad. Wash the spinach leaves, spin dry and place in a bowl. Add the tomatoes, cucumber and avocado slices, as well as the onion rings.

Drizzle with Prep Premium Infused Oil and Prep Premium White Condiment. Taste. The oil has an intense note, so season carefully. Season with salt and pepper to taste. Set aside

Lightly rub the salmon with garlic essence oil on both sides. Heat some olive oil in the pan and fry the salmon skin side down over medium heat until the fish is pale pink

Carefully mix the potatoes with the spinach salad just before serving. This will keep them crispy.

Put a good handful of lettuce on the plate and sprinkle with a few pine nuts. Place the salmon on top and top with a small spoonful of basil mayo.