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Broccoli and salmon salad  recipe

Broccoli and salmon salad recipe

7 ratings

A light salad that's perfect for a picnic, this broccoli and salmon side salad is the epitome of fresh. Make sure that your broccoli still has a bit of crunch when you cook it and don't be afraid to get liberal with the garlicky dressing. See method

  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 407 calories / serving
  • Freezable
  • Healthy


  • 300g (10oz) broccoli, broken into florets
  • 2 red peppers, deseeded and chopped
  • 500g (1lb) salmon fillet
  • 10g (⅓oz) parsley
  • 10g (⅓oz) pumpkin seeds
  • 1 clove garlic, peeled and chopped
  • 5g (¼oz) Parmesan cheese, grated
  • ½ lemon, juiced
  • 2 tbsp olive oil
  • 60g (1¾oz) watercress

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    6g 30%
  • Sugars

    6g 7%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 7.1g Protein 35.1g Fibre 0.5g


  1. Blanch the broccoli in boiling water for 8 minutes, adding the chopped red pepper for the last minute. Drain both and refresh in cold water. Drain.
  2. Grill the salmon fillet for 6-8 minutes on either side. Leave to cool before breaking into large flakes. To make the dressing place the parsley, pumpkin seeds, garlic, Parmesan, lemon juice and olive oil in a small blender and blend until smooth. Toss the broccoli, red pepper and salmon gently in the dressing.
  3. Divide the watercress between four plates then spoon over the dressed vegetables and salmon.

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