Superfood Salmon Salad

What you need

  • 450g Salmon fillet (at room temperature)
  • 1 tablespoon coconut oil
  • ½ cup full-cream plain yoghurt
  • ¼ cup mayonnaise (
  • 2 tablespoon lemon juice
  • 2 tablespoon Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped garlic (may be omitted)
  • 8 cups spinach
  • 2 cups broccoli
  • 1 cup white cabbage
  • 1 cup sliced red pepper
  • 2 cups ribboned courgettes
  • ½ cup chopped walnuts

Let's cook

  1. On a stove-top, heat a frying pan to medium-high heat. Add the coconut oil, tilt the frying to allow to cover the base with a thin layer of oil
  2. Use a paper towel and dry the fillets (this prevents it from sticking to the frying pan). Add the fillet to the pan, skin-side down – allow it to cook for 6-8 minutes then flip it over and cook for an additional 2 minutes.
  3. Whisk yoghurt, mayonnaise, lemon juice, Parmesan, parsley, chives, and garlic in a small bowl
  4. Combine spinach, broccoli, cabbage, peppers, courgettes, and walnuts in a large bowl. Add ¾ cup of the dressing and toss to coat.
  5. Divide the salad among 4 dinner places and top with a piece of salmon and a tablespoon the dressing.
  6. Enjoy!


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Products used in recipe

Coconut Oil Virgin 750ml

Coconut Oil Virgin 750ml


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Walnuts 250g

Walnuts 250g


In stock