Superhealthy salmon salad

Superhealthy salmon salad

  • 1
  • 2
  • 3
  • 4
  • 5
(17 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Aug, 2011
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....
3rd May, 2011
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??
24th Jan, 2011
Good, but not so sure about the conflicting textures, pomegranite seeds a bit too chewy I think...
Frantic Flapjack
3rd Oct, 2008
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.
19th Sep, 2008
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.
18th Sep, 2008
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.


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?