Salmon avocado salad

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Roasted salmon is flaked and tossed with spinach leaves, roasted tomatoes, homemade wholegrain croutons and avocado for a light and heart-healthy meal.

Per Serving 298kcals, 22.1g fat (3.8g saturated), 10.5g carbs, 3.7g sugars, 17.2g protein, 4.2g fibre, 0.049g sodium

10 minutes
15 minutes
Difficulty: Easy
Serves: 4 portions
4 x 80g salmon fillets
50g cherry tomatoes on the vine
2 tbsp olive oil
2 thick slices of wholegrain bread, cubed
½ tsp dried rosemary, thyme or mixed herbs
50g spinach leaves
50g mixed leaves
½ small red onion, thinly sliced
1 ripe avocado, sliced
For the dressing:
A small handful of fresh dill, chopped
Zest and juice of 1 lemon
1 tsp wholegrain mustard
2 tsp honey
2 tbsp olive oil


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the salmon and cherry tomatoes on a baking tray and brush gently with half of the oil.
  2. Toss the bread cubes and dried herbs with the remaining oil and spread onto a separate tray.
  3. Bake both trays for 13-15 minutes until the salmon flakes easily with a fork and the croutons are crisp.
  4. Whisk together all of the ingredients for the dressing.
  5. Add some spinach, mixed leaves and onion to four serving bowls. Add a salmon fillet to each, along with some roasted tomatoes, croutons and avocado.
  6. Drizzle lightly with the dressing and serve immediately.