Salmon and turnip

This oven dish requires some patience, and some manual labor to slice the salmon and remove the skin.

Ingredients:
salmon
lemon juice
champignon
turnip
sweet pepper
sesame oil
ice berg lettuce
tomato
spring onion
white balsamic vinegar
olive oil

Cut the salmon off the skin into an inch thick slices. Pour lemon juice on top of the slices and let them marinade in a refridgerator for half an hour. Cut the vegetables into strips and put into the casserole dish. Lay the salmon and sweet pepper strips on top. Pour the marinade into the dish also. Flavor with salt, black pepper and sesame oil. Build the salad with the vegetables cut into strips, flavor with balsamic vinegar and olive oil.