Roasted salmon, pepper & broad bean salad

Roasted salmon, pepper & broad bean salad

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(3 ratings)

Prep: 25 mins Cook: 25 mins


Serves 6
Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive

Nutrition and extra info

Nutrition: per serving

  • kcal379
  • fat29g
  • saturates4g
  • carbs8g
  • sugars6g
  • fibre5g
  • protein22g
  • salt0.51g
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  • 3 red peppers, halved and deseeded
  • 4 tbsp olive oil, plus extra for roasting
    olive oil

    Olive oil

    ol-iv oyl

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

  • 4 skinless, boneless salmon fillets
  • 3 tbsp capers, rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 garlic clove, crushed
  • small bunch basil, finely shredded, plus a few whole leaves



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 100g broad beans, double podded
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • squeeze lemon juice
  • 1 fennel bulb, very thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

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Comments, questions and tips

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princessdaisy's picture
28th Jun, 2014
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.
26th Aug, 2011
Forgot to rate and to say missed out the avocado and fennel as had none available.
26th Aug, 2011
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.
14th Sep, 2010
Excellent lunch. I served it as an individually plated and layered salad and rather than flaking the salmon, simply placed a piece of salmon fillet on top. Looked and tasted great. As one guest requires gluten free diet, we had gluten-free sundried tomato bread with it
11th Sep, 2010
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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