Baked Scottish Salmon fillet topped with pesto, pimento stuffed olives, avocado, cucumber, red pepper, air fried Evangeline sweet potato, rocket, spinach, chard and Italian Taleggio rind washed cheese. Drizzled with Calabria Pennulara EVOO. Paired with a delicious glass of 2018 Chateau Musar.
by mrchaddy
3 Comments
Variety is the best part of this diet 🙌🏼🙌🏼🙌🏼
The food looks great and I love the plate!
That looks so good, I’m hungry now lol!