Photo: Anna Pelzer
Roast salmon salad
14 ingredients
4
openrecipes
Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes – all topped off with a dollop of garlicky yoghurt.
Estimated Nutrition (whole recipe, rough)
554
Calories
27g
Protein
28g
Fat
51g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 200 g salmon fillets, from
- , ask your fishmonger
- olive oil
- juice and zest of 2 lemons
- sea salt
- freshly ground black pepper
- 1 clove garlic, peeled
- 250 ml fat-free natural yoghurt
- 1 pinch cayenne pepper
- 450 g new potatoes, boiled and left to cool
- 150 g green beans, cooked and left to cool
- 1 bunch watercress
- 1 sprig fresh mint
- 1 sprig fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes