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Salmon with baby beetroot salad

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Get some seafood in your week with this easy Salmon recipe. Served with a baby beetroot, snow pea and rocket salad, this dish is a winner.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Salmon with baby beetroot salad


  • 2 tsp olive oil
  • 4 (about 150g each) salmon fillets, skin on
  • 200g snow peas, halved lengthways
  • 2 tbs olive oil, extra
  • 2 tbs red wine vinegar
  • 2 tsp wholegrain mustard
  • 2 tsp honey
  • 450g can Coles Baby Beetroot, drained, quartered
  • 50g baby rocket leaves
  • 50g soft feta, crumbled
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Step 3

    Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
  4. Step 4

    Divide the salmon and salad among serving plates. Serve immediately with crusty bread.