Salmon with baby beetroot salad

Salmon with baby beetroot salad

(1) Rate it

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

This gorgeous salmon salad makes a show-stopping addition to your al fresco menu.

Featured in
Salad recipes, Beetroot recipes


  • 2 teaspoons olive oil
  • 4 (about 150g each) salmon fillets, skin on
  • 200g snow peas, halved lengthways
  • 2 tablespoons olive oil, extra
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons honey
  • 450g can Coles Brand baby beetroot, drained, quartered
  • 50g baby rocket leaves
  • 50g soft feta, crumbled
  • Crusty bread, to serve


  • Step 1
    Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 2
    Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3
    Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
  • Step 4
    Divide the salmon and salad among serving plates. Serve immediately with crusty bread.

  • Low carb
  • Lower gi


  • 3020 kj


  • 46g

    Fat Total

  • 14g

    Saturated Fat

  • 5g


  • 49g


  • 25g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



Please enter your comment!
Please enter your name here