Salmon Rainbow Salad Bowl

Serves: 2

You will need

8 cauliflower florets
8 stems of purple sprouting broccoli
2 tbsp rapeseed oil
2 tbsp turmeric
2 salmon fillets
2 red peppers sliced
8 Cornish new potatoes
2 handfuls of watercress or rocket

For the dressing

3 tbsp low fat yogurt
2 tsp rapeseed oil
2 tsp lemon juice
Zest of a lemon
1 tbsp fresh tarragon, finely chopped

Salt and black pepper to season


1 Preheat the oven to 200oC (fan 180oC).

2 Mix the turmeric and oil together.

3 Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmeric oil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.

4 Wash the potatoes and simmer gently in salted water for around 10 – 15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.

5 Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.

6 Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress.

Recipe courtesy of Seasonal Spuds

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