Baked salmon salad with grainy mustard dressing



Serves 2


For the salad:

  • 2 salmon fillets, skin on or off
  • 3 large handfuls of mixed leaves
  • 1 avocado, peeled and sliced
  • 6 cherry tomatoes, halved horizontally
  • 1/2 courgette, grated on the large grate
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds


For the dressing:

  • 3 tablespoons rapeseed oil
  • 1 tablespoon white wine vinegar
  • 1 pinch caster sugar
  • 1 pinch Maldon sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon grainy mustard


Prep time: 5Β minutes
Cooking time: 15 minutes
Total time: 20 minutes

Baked salmon salad with grainy mustard dressing

A simple salad with textures and flavours galore. Think buttery flaky salmon, firm juicy tomatoes, raw slithers of courgette, creamy exotic avocado, spicy round chives, nutty crunchy seeds and fresh papery leaves. So delicious!


Pre-heat the oven to 180/350/gas 4. Place the salmon fillets in an oven-proof dish and season well with salt and pepper. Bake in the oven for 12-15 minutes until they are firm to the touch.

Assemble your salad ingredients and flake the salmon over the top leaving the cooked skin behind.

To make the dressing, place all of the ingredients into a jam jar and screw the lid on. Shake well until it all emulsifies (comes together) and dress your salad.

Enjoy on it’s own or with some lightly toasted DizzleSky loaf or sourdough.



We are REALLY thinking about flavours and textures here. Giving you a challenge, what other salad ideas can you come up with where you have complementing and contrasting flavours and textures of your own?”

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