Salad topped with a salmon fillet

Salmon salad with sesame dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 7 mins Cook: 16 mins


Serves 2

Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal478
  • fat22g
  • saturates4g
  • carbs35g
  • sugars17g
  • fibre9g
  • protein30g
  • salt0.99g


    For the salad

    • 250g new potatoes, sliced
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 160g French beans, trimmed
    • 2 wild salmon fillets



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

    • 80g salad leaves
    • 4 small clementines, 3 sliced, 1 juiced



      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    • handful of basil, chopped



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

    • handful of coriander, chopped

    For the dressing

    • 2 tsp sesame oil
    • 2 tsp tamari



      Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

    • ½ lemon, juiced



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

    • 1 red chilli, deseeded and chopped
    • 2 tbsp finely chopped onion (¼ small onion)



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


    1. Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.

    2. Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Caroline Thomas
    6th Jun, 2020
    Best recipe in the Summer 2020 diet plan. Will definitely do again
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?