Salmon & spinach salad

Salmon & spinach salad

Roast potatoes make this salad more substantial, while pomegranate seeds add flashes of ruby pink.

By , 21 September 2015
Salmon & spinach salad
  • Ready in: 40 mins
  • Serves: 2
  • Price: £1.67 per serving
Nutritional Info
Each 544g serving contains
  • Fat high
    47.1g
    67%
  • Saturates high
    8g
    40%
  • Sugars low
    13g
    14%
  • Salt low
    0.4g
    7%
  • Energy 3153KJ 753KCAL
    38%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 580kJ/138kcal.
Ingredients
  • 350g new potatoes, halved or quartered depending on size
  • 4 tbsp olive oil, plus extra for the salmon
  • 220g pack Asda Salmon Fillets
  • 2 tbsp red wine vinegar
  • 1/2 level tsp clear honey
  • 100g pack pomegranate seeds
  • 1/3 cucumber
  • 160g bag washed baby spinach leaves
  • 3 spring onions, trimmed and sliced
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the potatoes in a pan and add enough boiling water to just cover. Bring back to the boil and simmer for 5 minutes. Drain and put in a roasting tin with 2 tsp of the oil. Toss to coat and bake for 25-30 minutes until golden on the outside.

  • Cut each salmon fillet into 2 pieces and rub a little oil on both sides. Heat a griddle pan or frying pan and cook the fish for 4 minutes on each side.

  • Whisk together the rest of the oil, the wine vinegar and honey. Stir in the pomegranate seeds and season.

  • Halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice. Put in a bowl with the spinach and spring onions and toss with the dressing.

  • Break the salmon into large flakes, add to the salad with the potatoes and serve.