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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

Ingredients

  • 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

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

Method

  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.

    Salmon with baby beetroot salad

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

      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.

      Method
      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.