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

Nutrition per serving

  • kcal 395
  • fat 17g
  • saturates 4g
  • carbs 18g
  • sugars 16g
  • fibre 7g
  • protein 39g
  • salt 1g


  • 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


  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.

Suggested recipes from this collection...