Superhealthy salmon salad

Superhealthy salmon salad

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(14 ratings)

Prep: 20 mins Cook: 5 mins Ready in 25 minutes


Serves 2
Superhealthy by name, superhealthy by nature: this salad is high in omega-3, iron and calcium and counts as 2 of your 5-a-day

Nutrition and extra info

  • Healthy


  • kcal320
  • fat10g
  • saturates4g
  • carbs30g
  • sugars14g
  • fibre2g
  • protein30g
  • salt0.88g
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  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 salmon fillets



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 200g sprouting broccoli, roughly shredded, larger stalks removed



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • seeds from half a pomegranate



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small handful pumpkin seeds



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 handfuls watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • olive oil and extra lemon wedges, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.

  2. Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.

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Comments (16)

mylittletoni's picture

I couldn't get the pumpkin or pomegranate seeds so instead I used sun dried tomatoes which also worked very well!

warvik's picture

Really, really delicious! Wonderful mix of flavours.

But a word of warning for people on calorie restricted diets - the calorie count here is severely underestimated. I made it to the letter and ended up with portions just under 600 kcal each...

lauracvparkes's picture

Add a little less water to the couscous and dry the broccoli with kitchen towel before adding (otherwise a bit wet). Add pomegranate seeds at the very last minute as they will stain your couscous. Otherwise very tasty!

karinkadijk's picture

Tried this as a cold salad in my lunchbox as part of the Healthy Diet Plan and thought the flavours were very bland. Will try to spice it up next time with some sundried tomatoes.

Lorrae's picture

An excellent dish. Very popular and enjoyed by all. I served this alongside the salmon and mango salad with coconut dressing recipe from the site and they complemented each other well.

moirashaw1's picture

Great summery dish. Used ordinary broccoli and cut up into small pieces. Didn't have a layered steamer, so steamed separately. Salmon took 5 mins. Loved the textures of pomegranate and pumpkin seeds! Will definitely do again.

karagourlay's picture

LOVE this recipe. So tasty and easy to make. I used dried cranberries instead of pomegranite and added spinach to the watercress.

wooflett's picture

My husband and I are currently trying to loose weight and I came across this recipe. I must admit that I omitted the pomegranite, and added baby asparagus along with the brocolli and masses of watercress. I am not mad keen on salmon, but the other taste combinations mean that I don't find this too 'fishy'. All in all a good recipe, (with a few tweaks) and one I will do again.

lilygrace6493's picture

Loved the pomegranite in this - though I absolutely LOVE pomegranite usually. Loved the sweet and savoury combo too.

courage5's picture

If you use Qiunoa instead of cous cous its even healthier as it is high in protien and low in carbs

mrsharrison's picture

Hmmm... I used giant couscous, watercress and a bit of spinach I had in the fridge. I think the flavours are right but the texture of hard seeds and frog-spawn like pomegranate feel wrong. I was wondering what other people use in their combination? I was thinking I would probably just go down the savoury route. Maybe some tomatoes or something like that....

yummy80's picture

I was really looking forward to this meal - I just wasn't convinced by the pomegranate...will make it again but leave it out - maybe substitute another fruit??

kerimhaughton's picture

Good, but not so sure about the conflicting textures, pomegranite seeds a bit too chewy I think...

Frantic Flapjack's picture

This was a very refreshing dish. The pomegranate seeds addition was lovely, although they discoloured my fingernails and a week later they are still in the same state after much scrubbing.

rowenarowena's picture

I loved this recipe as a lunchtime treat or a light supper. It has sutle flavours that work really well together. The pomegranate seeds made it for me. I think I was a little over generous with the watercress which could have taken over slightly - but hey I love watercress. Enjoy.

yurrnae's picture

Sounds really good.
I get a nice piece of salmon every couple of months - I reckon I'll try this recipe (with modifications) next time.
I'm not sure about the seeds (pomegranate or pumpkin), but I'm sur I can have a nice leaf salad and garlic bread instead.

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