Lunch
Warm Salmon, Potato & Green Bean Salad
Gluten Free
High Fibre
High Protein
No onion
No garlic
Nutrient dense
Refined sugar free
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.
Method
- 1 Preheat the oven to 190°C, place the salmon on a lined tray, and bake for 12–15 minutes until opaque all the way through and flaking easily with a fork.
- 2 Meanwhile, boil the potatoes in a pan of water until almost tender, about 12–15 minutes.
- 3 Add the green beans to the same pan for the final 4 minutes of cooking, so both finish together, then drain well.
- 4 In a small bowl, 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 while they're still hot — this gently wilts the spinach underneath.
- 6 Add the salmon on top and spoon over the yoghurt dressing.
- 7 Finish with a grind of black pepper before serving.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.