Salmon & chargrilled vegetable salad

Salmon & chargrilled vegetable salad

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.

Featured in
Lower cholesterol recipes, Salad recipes


  • 150g skinless salmon fillet
  • Olive oil spray
  • 2 bunches asparagus, woody ends trimmed
  • 1 large zucchini, trimmed, peeled into ribbons
  • 400g can chickpeas, rinsed, drained
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh continental parsley leaves
  • 150g couscous
  • 150ml boiling water
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives


  • Step 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.
  • Step 2
    Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp. Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.
  • Step 3
    Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.
  • Step 4
    Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.


  • 1330 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 7g


  • 21g


  • 28mg


  • 197.72mg


  • 5g

    Carbs (sugar)

  • 40g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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