Side of salmon recipe with a warming salad


A side of salmon can be the perfect wellbeing dish to bring to the table. Complete with a herby topping, this recipe is sure to go down a treat!

Packed with omega-3s and vitamins D and B, salmon is a high protein dish with plenty of wow-factor. In fact, it’s been found that people who regularly eat fatty fish, such as salmon, have a lower risk of depression and cardiovascular disease.

We love to serve this side of salmon with a salad of warm leek, charred baby gem lettuce and beetroot. Beetroot offers a very good source of fibre, as well as manganese and potassium. Not only that, these powerful pink vegetables are potent antioxidants and have been shown to increase the number of white blood cells.

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    For the dressing

    • 200g full-fat Greek yoghurt
    • 1/2 lemon, juice
    • 3 tbsp olive oil
    • 1 small handful mint, finely chopped
    • 1 small handful dill, finely chopped
    • 1 small handful flat leaf parsley, finely chopped

    For the salmon

    • 50ml olive oil
    • Small handful of dill, finely chopped
    • Small handful of parsley, finely chopped
    • 1 lemon, zest
    • 1.5kg side of sustainably sourced salmon (ask your fishmonger for filleted, off-the-bone, pin-boned with the skin left on)

    For the salad

    • 6 large leeks (approximately 1kg), trimmed, rinsed and cut into 5cm chunks
    • 2 tbsp extra virgin olive oil
    • 8 baby gem lettuces, ends trimmed and quartered
    • 4 cooked and peeled beetroots, cut into 1cm wedges
    • Large handful of walnuts, toasted


    1. Preheat the oven to 200°C/400°F/gas mark 6. Add all your dressing ingredients to a food processor and blitz until smooth. Season with salt and pepper, then set aside.
    2. Combine 50ml olive oil with the herbs and lemon zest and pour into a heavybased roasting tin big enough for the side of salmon.
    3. Place the salmon on top, skin-side up, and season well. Roast for five minutes, remove from the oven and take off the skin. Season again, then carefully flip the salmon over and return to the oven to roast for a further 10-15 minutes. You should be able to point a sharp knife into the thickest part of the salmon and it should not come out glassy.
    4. In a large saucepan, add the leeks with two tablespoons of olive oil and sauté for 15 minutes or until tender, stirring occasionally, then set aside.
    5. Meanwhile, place the lettuce in a bowl, drizzle with a little olive oil, then season. Place a griddle pan on a high heat. Griddle each side of the lettuce for about a minute until slightly charred. Remove from the griddle pan and place on the outside of a large serving platter.
    6. Add your leeks, chopped beetroot and toasted walnuts to the platter and gently mix with the yoghurt dressing. Clear a space in the centre of the dish for your salmon side. Gently place your salmon in the centre of the platter using a large spatula. Garnish with lemon slices.