Salmon & soya bean salad

Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 618
  • fat 30g
  • saturates 5g
  • carbs 41g
  • sugars 6g
  • fibre 14g
  • protein 49g
  • salt 1.47g


  • 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
  • 200g frozen soya beans, defrosted
  • zest and juice 1 lemon
  • 2 tbsp flax seed oil (we used granoVita)
  • 250g pouch Puy lentils
  • small bunch spring onions, sliced
  • 2 poached salmon fillets, skin removed


Increase omega-3 levels in other recipes by swapping smoked salmon for poached, steamed or baked salmon. Omega-3 fats are delicate and some will be lost during the smoking and cooking process. It’s more expensive, but wild fish is also a rich source of omega-3.


  1. Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.

  2. Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.

  3. Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.

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