Superhealthy Salmon Salad
This British lunch salad is packed with nutritional benefits, offering a good source of omega-3, iron and calcium. It combines steamed salmon and broccoli with fluffy couscous, pomegranate seeds and a fresh lemon dressing. Finished with watercress and pumpkin seeds, it's a vibrant and satisfying meal for two that contributes two portions towards your daily fruit and vegetable intake.
Ingredients
- 100g couscous
- 1 tbsp olive oil
- 2 salmon fillets
- 200g sprouting broccoli roughly shredded, larger stalks removed
- juice 1 lemon
- seeds from half a pomegranate
- small handful pumpkin seeds
- 2 handfuls watercress
- olive oil and extra lemon wedges, to serve
Method
- Bring water to a boil in a tiered steamer. Season the couscous and mix it with 1 tsp of oil. Cover the couscous with boiling water to a depth of 1cm and leave it to one side. Once the steamer water is boiling, add the broccoli to the water and place the salmon fillets in the tier above. Steam for 3 mins until the salmon is done and the broccoli is tender. Drain the broccoli and cool it under running cold water.
- Combine the leftover oil with the lemon juice. Add the cooled broccoli, pomegranate seeds and pumpkin seeds to the couscous and mix with the lemon dressing. Just before serving, roughly chop the watercress and stir it into the couscous mixture. Plate the salad alongside the salmon, offering lemon wedges for squeezing and additional olive oil for drizzling according to preference.
Nutrition (per serving)
Calories320 kcal
Fat10 g
Saturates4 g
Carbs30 g
Sugars14 g
Fibre2 g
Protein30 g
Sodium352 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
DietHealthy
