Broccoli and salmon salad recipe

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

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.

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.

Divide the watercress between four plates then soon over the dressed vegetables and salmon.

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  • Ingredients

  • 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
  • juice of ½ lemon
  • 2tbsp olive oil
  • 60g (1¾oz) watercress
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  • Energy 1695kj 407kcal 20%
  • Fat 25.3g 36%
  • Saturates 6g 30%
  • Sugars 6.1g 7%
  • Salt 0.4g 7%

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


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