Salmon Rocket Salad

I’ve made this meal a few times as a super simple, super quick dinner. Packed with protein and all those other great heart healthy oils you get in fish. (I’m no nutritionist, but I’m sure you’ve heard the great heart & brain benefits of omega-3 oils and vitamins present in salmon). This easy salmon and rocket salad is a great mid week dinner when you’ve had a busy day and want something that will take mere minutes to prepare.

If you are in the habit of keeping a salmon fillet or two in the freezer, like me, then you can pretty much make this from ingredients you are likely to have on hand already. No need to pre-plan.

If you don’t have any dill you could swap this out for some parsley, or even basil, depending on what you have available.

Given the simplicity of this dish, you can easily pair it with some potatoes. Unless you are trying to reduce carbs. I’d suggest a good old jacket potato or some boiled potatoes. I whipped up my lemony baby potato salad as a side which went beautifully as an accompaniment.

Salmon with Rocket Salad

Recipe by caroline
Servings

1

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal

A super fresh & healthy simple salmon salad with rocket & lemon dressing. Low in calories and high in protein – yet great tasting!

Ingredients

  • 1 salmon fillet, approx 200g

  • 1 clove garlic

  • 2 tsp olive oil

  • 1 tsp finely chopped dill

  • Small handful of rocket

  • Small handful of oak leaf lettuce, torn

  • 1 tsp honey

  • 2 tsp red wine vinegar

  • 1 tsp freshly squeezed lemon juice

  • Top with some chopped parsley, if you are feeling a bit fancy…

Directions

  • First make the marinade for the salmon. Mix together the garlic, olive oil and dill and season with salt and pepper
  • Coat the salmon, top and bottom, with the marinade and place in a baking dish. Preheat the oven to 200 °C
  • Next wash the salad leaves in cold water. Drain well or use a salad spinner to remove excess water.
  • Once the oven is preheated, add the salmon to a middle shelf. Optional – you can bake with some thinly sliced lemon for an extra kick of zest.
  • Make the salad dressing by combining the remaining tsp of olive oil, honey, and red wine vinegar. Mix with the salad leaves
  • Heap the dressed salad leaves on a plate. Once the salmon is cooked through (around 20 minutes depending on the thickness, feel free to use a fork to check if it flakes easily), place on top of the rocket salad and serve.
  • You can eat this alone for a healthy, low carb meal. Alternatively pairing with a potato dish adds a good balance of carbohydrates to the protein and green leaves! I served with my lemony potato salad for a complementary citrus flavour.

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