Summer salad with pan-fried salmon
- Dr Chintal Patel
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 18 mins
A star rating of 4.8 out of 5.23 ratingsRate
loading...
Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It's high in protein and fibre
Healthy
High-fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.
A star rating of 4.3 out of 5.11 ratings
Feta and aubergine flatbreads
A star rating of 4 out of 5.2 ratings
Pitta bread
A star rating of 4.8 out of 5.132 ratings
Ingredients
Nutrition
Units:
MetricUS
-
150g wholemeal giant couscous
-
320g baby spinach leaves
-
240g black beans
drained
-
160g cherry tomatoes
halved
-
80g roasted peppers in a jar
sliced
-
¼ red onion
thinly sliced
-
½ avocado
cubed
-
30g Kalamata olives
-
olive oil
for frying
-
2 x 140g salmon fillets
For the dressing
-
1-2 cloves garlic
crushed
-
2 tbsp extra virgin olive oil
-
4 tbsp lemon juice
-
1 tsp Dijon mustard
-
handful of coriander
finely chopped
-
1 red chilli
finely chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal474
-
fat23g
-
saturates4g
-
carbs35g
-
sugars4g
-
fibre12g
high
-
protein28g
high
-
salt0.79g
Ad
Method
-
step 1
Cook the couscous in 500ml boiling water for 7-8 mins. In the last minute, add the spinach and stir until wilted. Drain thoroughly and transfer to a large salad bowl.
-
step 2
Tip in the black beans, tomatoes, peppers, onion, avocado and olives.
-
step 3
Stir in the cooked couscous and spinach, mixing well.
-
step 4
Heat a pan over medium heat, add a little oil and pan-fry the salmon fillets for 4 mins on each side until opaque and cooked through. Remove from the heat.
-
step 5
In the same pan, fry the garlic for about a minute until soft. Remove from the heat, then add the extra virgin olive oil, lemon juice, Dijon, coriander and chilli, stirring it all together to make the dressing.
-
step 6
Plate up the salad with the salmon on top, or flake into pieces and stir it through the salad. Drizzle over the dressing to serve.
Recipe from Good Food magazine, June 2025
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.23 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...