Marinate the salmon in some oil, lemon juice, salt, pepper and dill, and flash fry in a frying pan (around 2 minutes per side). Then wrap in aluminium foil and place in a warm oven (around 50°C). In the meantime, mix the baby spinach, tomatoes and nuts in a bowl. Blend the dressing in a mixer or using a hand-blender until creamy and fold into the salad. Take the salmon out of the oven, place on the salad and sprinkle with feta and basil.
Recipe from Koch mit Herz, Lisa Hauser