Warm salmon salad

Contains pork – recipe is for non-Muslims only
Give your immune system a boost with our superhealthy duo of salad and shake

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

Nutrition per serving

  • kcal 838
  • fat 26g
  • saturates 5g
  • carbs 109g
  • sugars 67g
  • fibre 16g
  • protein 50g
  • salt 1.44g


  • 2 large King Edward potatoes, cut into big chunks, skin left on
  • 200g frozen peas
  • 2 rashers lean back bacon, sliced
  • 2 x 150g salmon fillet, skinned
  • 250g pack beetroot (not in vinegar)
  • 90g bag watercress
  • bunchs spring onion, sliced
  • 1 tbsp olive oil
  • squeeze lemon juice
  • 1 tsp Dijon mustard


Finnish with a sorbet smoothie
Drain a 425g can pineapple, reserving the juice, and put into a blender with the flesh of 1 medium mango, juice ½ lime and 2 scoops mango sorbet. Add 2 tbsp pineapple juice, then blend until thick and smooth. Serve in long glasses with a straw. For a tropical twist, add a splash of coconut milk.


  1. Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.

  2. Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won’t need extra oil to cook the fish.

  3. Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.

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