Serves: 2–3 as a main (or 4 as a lighter lunch or side)
Total Time: 30–50 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes (allow an extra 20 minutes if you don’t have precooked beetroot)
Why You’ll Love This Spring Salmon Salad
This spring salmon salad combines tender pan-fried salmon with crisp green beans, roasted beetroot and creamy dill yoghurt dressing. It’s fresh, light and full of flavour — the perfect way to celebrate the season.
Ingredients
For the salad:
- 2 salmon fillets (skin on or off, as preferred)
- 400g baby potatoes, halved
- 150g green beans, trimmed
- 2 small roasted beetroots, sliced or diced
- A handful of fresh dill, chopped
- 2 cups mixed salad leaves (optional)
- Olive oil, salt and pepper
For the creamy yoghurt dressing:
- ½ cup Greek yoghurt
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, finely minced
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Method
1. Cook the potatoes:
Boil the baby potatoes in salted water until tender, about 10–12 minutes. Drain and let cool slightly.
2. Blanch the beans:
Add green beans to the same pot for the last 2 minutes of cooking. Drain and refresh in cold water to keep them crisp.
3. Pan-fry the salmon:
Heat olive oil in a non-stick pan over medium heat. Season the salmon with salt and pepper, then cook for 3–4 minutes per side until golden and cooked through. Set aside to rest, then flake into large pieces.
4. Make the yoghurt dressing:
Whisk together Greek yoghurt, olive oil, Dijon mustard, lemon juice, garlic, dill, salt and pepper until smooth and creamy.
5. Assemble the salad:
Layer the potatoes, green beans, beetroot and salad leaves on a platter. Top with flaked salmon and sprinkle with fresh dill.
6. Dress and serve:
Drizzle the creamy yoghurt dressing over the top or serve on the side. Finish with a crack of black pepper and a squeeze of lemon.
Serving Suggestion
Enjoy this spring salmon salad warm or chilled. It’s full of colour, freshness and flavour, combining tender salmon with zesty, creamy dressing — perfect for a quick weeknight dinner or a light weekend lunch.
