Roasted salmon, pepper & broad bean salad

Roasted salmon, pepper & broad bean salad

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
379
protein
22g
carbs
8g
fat
29g
saturates
4g
fibre
5g
sugar
6g
salt
0.51g

Ingredients

  • 3 red peppers, halved and deseeded
  • 4 tbsp olive oil, plus extra for roasting
  • 4 skinless, boneless salmon fillets
  • 3 tbsp capers, rinsed
  • 2 tsp balsamic vinegar
  • 1 garlic clove, crushed
  • small bunch basil, finely shredded, plus a few whole leaves
  • 100g broad beans, double podded
  • 2 avocados
  • squeeze lemon juice
  • 1 fennel bulb, very thinly sliced
  • 100g bag rocket

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Method

  1. Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
  2. When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
  3. Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
  4. To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.

Recipe from Good Food magazine, September 2010

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Comments

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princessdaisy's picture

Quick and easy dish. Added tender stem broccoli and asparagus . No basil so used oregano from my herb patch, had same Mediterranean feel. Served it on a bed of spinach, watercress and rocket leaves.

miramonti's picture
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Forgot to rate and to say missed out the avocado and fennel as had none available.

miramonti's picture
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Served this as part of a buffet lunch with the chick pea and roasted courgette salad and tomato, feta and pickled lemon salad with couscous and a green salad and received rave reviews. I tripled the amount of broad beans as we all like the beans and this salad starred.

elizabethr's picture
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Delicious main meal salad, really quick to make. Lovely bold and fresh flavours and perfect for the weekend or when you need something a little bit special.

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