Lunch
Warm Salmon, Potato & Green Bean Salad
Gluten-Free
High Protein
Nutrient-Dense
Omega-3 Rich
⏱ 30 min total
🍴 Serves 2
A warm winter salad with baked salmon, baby potatoes, green beans and spinach with a mustard-dill yoghurt dressing.
Salmon provides long-chain omega-3 fatty acids and protein, while potatoes, green beans and spinach add fibre and micronutrients. A yoghurt-based dressing keeps the dish creamy without relying on mayonnaise.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 salmon fillets
- 350 g baby potatoes, halved
- 150 g green beans
- 2 handfuls baby spinach
- 100 g Greek yoghurt
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- Juice of ½ lemon
- Black pepper, to taste
Method
- 1 Preheat the oven to 190°C and bake the salmon for 12–15 minutes until cooked through.
- 2 Meanwhile, boil the potatoes until tender.
- 3 Add the green beans for the final 4 minutes of cooking, then drain.
- 4 Mix the Greek yoghurt, mustard, dill and lemon juice to make the dressing.
- 5 Divide the spinach between two bowls and top with the warm potatoes and green beans.
- 6 Add the salmon and spoon over the yoghurt dressing.
- 7 Finish with black pepper.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.