Salmon with spring salad and pumpkin hummus
Nutrition Info.(per serve)
- 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
Total fat 39g
Saturated fat 7g
Dietary fibre 10g
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
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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