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Wild salmon veggie bowl

Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats

  • Prep: 10 mins
    no cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 395
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 16
  • Protein 39
  • Fat 17
  • Fibre 7
  • Salt 1

Nutrition per serving

  • Calories 395
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 16
  • Protein 39
  • Fat 17
  • Fibre 7
  • Salt 1

Ingredients

  • 2 carrots
  • 1 large courgette
  • 2 cooked beetroot, diced
  • 2 tbsp balsamic vinegar
  • ? small pack dill, chopped, plus some extra fronts (optional)
  • 1 small red onion, finely chopped
  • 280g poached or canned wild salmon
  • 2 tbsp capers in vinegar, rinsed

Method

  1. Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

  2. Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

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