Roasted Salmon, Pepper & Broad Bean Salad
This vibrant and flavorful roasted salmon salad is a celebration of fresh ingredients coming together with a zesty and herbaceous dressing. Roasted red peppers, tender salmon, creamy avocado, crunchy broad beans, and thinly sliced fennel create a colorful and nutritious dish that is perfect for a light and satisfying meal. Top it off with a drizzle of balsamic caper dressing and enjoy the burst of flavors in every bite. Serve this salad on a large platter, and it will surely impress your guests with its visual appeal and delicious taste.
— Constant Cookbook
Ingredients
- 3 red peppers , halved and deseeded
- 4 tbsp olive oil , plus extra for roasting
- 4 skinless, boneless salmon fillets
- 3 tbsp capers , rinsed
- 2 tsp balsamic vinegar
- 1 garlic clove , crushed
- small bunch basil , finely shredded, plus a few whole leaves
- 100g broad beans , double podded
- 2 avocados
- squeeze lemon juice
- 1 fennel bulb , very thinly sliced
- 100g bag rocket
Instructions
- Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
- When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
- Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
- To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.
Cook Time
25M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 379 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.51 milligram of sodium
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