Green goddess salmon salad
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Green goddess salmon salad
A warm main-meal salad that’s positively bursting with vibrant, seasonal, good-for-you ingredients – an appetising way to make sure that you ‘eat the rainbow’!
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
591Kcal
Fat
32gr
Saturates
8gr
Carbs
39gr
Sugars
6gr
Fibre
12gr
Protein
31gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g Inspired to Cook salad grain mix*
- 2 tsp olive oil
- 2 salmon fillets, skinned
- 125g radishes, whole or halved
- zest and juice of 1 lemon
- 2 large vine tomatoes, cut into wedges
- 160g cucumber, halved, deseeded and sliced
- 1 ripe small avocado
- 1 tbsp Greek-style yogurt
- 2 Little Gem lettuces, leaves separated
Step by step
- Cook the grain mix following pack instructions. Heat ½ teaspoon of olive oil in a frying pan and season the salmon fillets. Add to the hot pan along with the radishes and fry the salmon for 3 minutes each side, stirring the radishes occasionally. Alternatively, toss the radishes and salmon with the oil and some seasoning then cook in a preheated air fryer at 200°C for about 8 minutes.
- Meanwhile, make a dressing by whisking together half the lemon zest and juice with 1½ teaspoons olive oil and seasoning. Mix in the tomatoes and cucumber; drain the grains and toss these in as well.
- Halve, stone and scoop the flesh from the avocado. Add half to a food processor with the yogurt, the rest of the lemon juice and half of the remaining zest and blitz to a sauce, seasoning to taste. Slice or chop the rest of the avocado.
-
Divide the lettuce leaves between two shallow bowls then spoon the grain salad on top, adding the avocado and the radishes. Serve the salmon on top of the salad, scattered with lemon zest and with the avocado sauce.
*Use quinoa or rice if required for gluten-free.
