Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Flaked salmon with a creamy dill dressing.
Equipment: Baking tray; mixing bowl
Measures and names
Ingredients
- 2 salmon fillets
- Baby spinach and watercress
- ½ cucumber, sliced
- 100 g cherry tomatoes
- 2 tbsp crème fraîche, dill and lemon (dressing)
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Season the salmon and roast for 12–14 minutes, until it flakes easily. Cool slightly, then flake into large pieces.
- Toss the spinach, watercress, cucumber and tomatoes with the olive oil.
- Mix the crème fraîche with chopped dill, lemon juice and seasoning.
- Pile the salad onto plates and top with the flaked salmon.
- Spoon over the dill dressing and finish with black pepper.
Swaps and tips
Tinned or hot-smoked salmon works for a no-cook version. The dill dressing is lovely with any oily fish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 4 g | 2 g | 24 g | 353 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
