Salmon, green bean and pink grapefruit salad recipe
Super-sweet and juicy with a fragrant, tangy flavour, pink grapefruit adds a real kick to this gorgeous salmon salad recipe. Roasting with rosemary, fennel and garlic really elevates the delicate salmon fillets, and adding segments of pink grapefruit, as well as a dash of juice to the salad dressing, brings everything together wonderfully.
See method- Serves 4
- 7 mins to prepare and 23 mins to cook
- 496 calories / serving
- Dairy-free
Ingredients
- 2 skinless and boneless salmon fillets
- 1 fennel bulb, thinly sliced
- 2 garlic cloves, whole
- 2 rosemary sprigs
- ½ tbsp olive oil
- 110g green beans, shredded or sliced diagonally
- 2 pink grapefruit, peeled, segmented and membranes removed, 1 tbsp juice reserved
- 2 x 250g pack ready-to-eat mixed grains
- 80g bag watercress, spinach and rocket salad
For the dressing
- 3 tbsp olive oil
- ½ tbsp balsamic vinegar
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Shop ingredientsEach serving contains
- Energy
- 2065kJ 496.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 40.0gProtein 27.4gFibre 5.3g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the salmon, fennel, garlic and rosemary on a baking tray and drizzle with 1/2 tbsp oil. Roast for 10-12 mins, then remove the salmon and set aside, keeping it warm. Roast the fennel, garlic and rosemary for a further 5mins.
- Meanwhile, steam the green beans for 4-5mins, until tender.
- Transfer the fennel mix from the oven to a bowl, then flake in the salmon.
- In another bowl, whisk together the dressing ingredients and reseved grapefruit juice; season. Toss the beans, grapefruit, grains, and the salmon and fennel mix in the dressing. Divide the salad leaves between 4 plates and top with the salmon and grains mix.
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