Salmon with spring salad and pumpkin hummus

Serving 3½ of your 5-a-day, this meal is both high protein and high fibre.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g baby new potatoes
2 cups frozen peas
2 medium courgettezucchiniXszucchini, summer squashX, peeled into ribbons
2 tablespoons lemon juice
4 x 100g salmon fillets, skin off
½ avocado, coarsely chopped
8 cups baby rocketarugulaX
1 tablespoon olive oil
½ cup store-bought pumpkin hummus

Instructions

Stay Awake

1 Boil, steam or microwave potatoes for 10-12 minutes, or until tender. Drain and halve or quarter them and set aside. In a small bowl, place peas. Pour boiling water over to blanche. Drain.

2 In a large bowl, place courgettes and lemon juice. Toss to coat and set aside.

3 Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Cook salmon fillets for 4-5 minutes. Turn and cook for 1-2 minutes, or until browned and cooked to your liking.

4 Add avocado, rocket, peas and potatoes to courgette mixture. Drizzle with olive oil and toss to combine. Season salad

Variations

Make it gluten free: Check hummus is gluten free.

Make it vegan: Use firm tofu steaks cooked with seaweed flakes instead of salmon. Check hummus is vegan.

Make it low FODMAP: Swap the peas for green beans, limit courgette to 65g per serve and make your own low-FODMAP hummus.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 587 cal

Kilojoules 2460 kJ

Protein 29 g

Total fat 39 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 10 g

Sodium 200 mg

Calcium 120 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.