
Potatoes, tomatoes and salmon combine to make this hearty salad.
Serves
2
Prep
20 minutes
Cook
20 minutes
Each 338g serving contains
KCal
343
Carbs
23.0g
Fibre
4.2g
Protein
24.3g
Fat
16.1g
Saturates
2.90g
Sugars
5.3g
Salt
0.44g
Portion Fruit & Veg
1
Ingredients
Ingredients
250g new potatoes
8 cherry tomatoes, halved
90g mixed salad leaves
2 pieces skinless salmon fillet (approx. 100g each)
1 tbsp coarse ground black pepper
grated rind and juice 1 orange
1 tbsp wholegrain mustard
Method
- Boil the potatoes for 10–15 minutes until tender then refresh in cold water, cool a little and slice.
- Toss together the potato slices and tomatoes and divide between 2 serving dishes. Pile the salad leaves on top and set aside.
- Coat one side of each salmon fillet with pepper.
- Heat a non-stick frying pan or a griddle until hot. Place the salmon pepper-side down and cook for 3–4 minutes, then turn and cook a further 3–4 minutes until just cooked.
- Lay the salmon on top of the salad leaves, mix together the orange rind and juice with the mustard, drizzle over the salad and serve.
Chefs tips
- This salad works well with other fish, such as mackerel fillets, fresh tuna or with king prawns. You could also use thinly sliced chicken breast.
- For a vegan alternative try strips of tofu instead of salmon. Simply fry in a non-stick pan until crisp then toss with a little sesame oil, soy sauce and Chinese five spice.
Related recipes

Sesame crusted salmon and green bean salad
A simple dish ready in under 30 minutes.
Carbs
7.2g
KCal
408

Marinated mackerel salad
A light, healthy dish perfect for al fresco dining. With thanks to celebrity chef Sophie Grigson for this recipe.
Carbs
8.6g
KCal
186

Salmon on fennel ratatouille
A gluten-free dish of steamed salmon served over bed of ratatouille.
Carbs
20.0g
KCal
421