Super-sweet and juicy with a fragrant, tangy flavour, pink grapefruit adds a real kick to this gorgeous salmon salad recipe. Roasting with rosemary, fennel and garlic really elevates the delicate salmon fillets, and adding segments of pink grapefruit, as well as a dash of juice to the salad dressing, brings everything together wonderfully.
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the salmon, fennel, garlic and rosemary on a baking tray and drizzle with 1/2 tbsp oil. Roast for 10-12 mins, then remove the salmon and set aside, keeping it warm. Roast the fennel, garlic and rosemary for a further 5 mins.
- Meanwhile, steam the green beans for 4-5 mins, until tender.
- Transfer the fennel mix from the oven to a bowl, then flake in the salmon.
- In another bowl, whisk together the dressing ingredients and reseved grapefruit juice; season. Toss the beans, grapefruit, grains, and the salmon and fennel mix in the dressing. Divide the salad leaves between 4 plates and top with the salmon and grains mix.