Salmon with goat's cheese & betroot salad

Salmon with goat's cheese & betroot salad

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Make weeknight cooking easy with this quick and tasty salmon salad.

Featured in
Main recipes, Salad recipes


  • 80ml (1/3 cup) olive oil
  • 3 cloves garlic, skin on, bruised
  • 10 sprigs lemon thyme, leaves picked
  • 1 lemon, zest peeled into strips
  • 3 bunches baby beetroots, washed, trimmed, quartered
  • 2 tablespoons caster sugar
  • 2 tablespoons white balsamic vinegar (see note)
  • 4 x 220g pieces salmon fillet, skin on, pin-boned
  • 1 bunch flat-leaf parsley
  • 75g (3/4 cup) walnuts, roasted
  • 110g goat’s cheese, crumbled


  • Step 1
    Preheat oven to 220C. Heat 2 tablespoons oil in an ovenproof frying pan over high heat. Add garlic, thyme, lemon zest and beetroots, and cook, tossing, for 1 minute. Add sugar and vinegar, and cook, tossing, for a further 3 minutes or until beetroots are glazed. Transfer pan to the oven and roast beetroots, turning occasionally, for 25 minutes or until tender.
  • Step 2
    Five minutes before beetroots are ready, cook fish. Heat remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden and crisp. Turn fish over, turn off heat, then leave fish in pan for 2 minutes; the residual heat will finish cooking fish.
  • Step 3
    Spoon beetroot mixture into a large bowl. Add parsley, walnuts and half the cheese, and toss gently to combine.
  • Step 4
    Divide salad among plates. Top with fish and scatter with the remaining cheese to serve.

  • Low carb
  • Low sodium


  • 3725 kj


  • 61g

    Fat Total

  • 14g

    Saturated Fat

  • 7g


  • 63g


  • 156mg


  • 259.82mg


  • 19g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


Tips: White balsamic vinegar is available from supermarkets. Substitute white wine vinegar. Substitute 3 hot-smoked salmon fillets for the pan-fried salmon, if preferred.

  • Author: Dominic Smith
  • Image credit: Brett Stevens
  • Publication: MasterChef



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