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Salmon, green bean and pink grapefruit salad recipe

Salmon, green bean and pink grapefruit salad recipe

7 ratings

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. See method

  • Serves 4
  • 7 mins to prepare and 23 mins to cook
  • 496 calories / serving
  • Dairy-free


  • 2 skinless and boneless salmon fillets
  • 1 fennel bulb, thinly sliced
  • 2 garlic cloves, whole
  • 2 rosemary sprigs
  • ½ tbsp olive oil
  • 110g green beans, shredded or sliced diagonally
  • 2 pink grapefruit, peeled, segmented and membranes removed, 1 tbsp juice reserved
  • 2 x 250g pack ready-to-eat mixed grains
  • 80g bag watercress, spinach and rocket salad

For the dressing

  • 3 tbsp olive oil
  • ½ tbsp balsamic vinegar

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    4g 19%
  • Sugars

    11g 12%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 40g Protein 27.4g Fibre 5.3g


  1. 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.
  2. Meanwhile, steam the green beans for 4-5 mins, until tender.
  3. Transfer the fennel mix from the oven to a bowl, then flake in the salmon.
  4. 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.
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