Fresh, nourishing and full of vibrant flavours, this salmon salad is a balanced meal brimming with protein, fibre and healthy fats. Flaky baked salmon provides essential omega-3s, while brown rice and beetroot add gut-loving fibre and protein for a boost of satiating energy. We’ve added crunchy pumpkin seeds, creamy feta and a tangy mustard dressing to bring the flavours and textures together. This wholesome salad is our go-to for lunch or dinner any day of the week!

The best part? It tastes delicious!!

Time to cook: 20

Serves: 2

Ingredients:

• 200g (7oz) salmon, skin off
• 250g cooked brown rice, or grain of choice 
• 2 cups (50g) baby spinach, shredded
• 10 (120g) cherry tomatoes, halved
• 120g (4.2oz) beetroot, sliced, we used pre-cooked beetroot
• Handful of parsley leaves, finely chopped
• 3 tbsp (30g) pumpkin seeds, toasted
• 50g (1.7oz) feta cheese, crumbled, optional 
• ⅛ red onion, finely sliced 

For the dressing: 

• 2 tbsp extra virgin olive oil 
• 1 tbsp apple cider vinegar, or white wine vinegar
• 2 tsp maple syrup, or honey 
• 2 tsp Dijon mustard. 

Method:

Preheat the oven to 180C or 350F. Line a small baking tray with baking paper. Place the salmon onto the tray and season with sea salt and black pepper. Bake in the preheated oven for 12-14 minutes or until cooked to your liking. 

To make the dressing, combine all of the ingredients in a small bowl or jar. Whisk or shake to combine. 

Once the salmon is cooked, remove from the oven and flake into small pieces. 

To assemble your salad, combine all of the ingredients in a large serving bowl. Pour the dressing over the top. Toss to combine and serve.