Salmon with spring salad and pumpkin hummus
(at time of publication)
- 500g baby new potatoes
- 2 cups frozen peas
- 2 medium courgetteszucchini, 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
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
Nutrition Info (per serve)
Total fat 39g
–Saturated fat 7g
Dietary fibre 10g
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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