A healthy but delicious and tasty meal! Perfect for sunny summer lunches!


  • 720g (24oz) salmon fillet, skin on and pin boned

  • Splash of extra virgin olive oil

  • Salt and pepper, to taste

  • Dressing

  • 1 teaspoon Dijon mustard

  • 2 tablespoons sherry vinegar

  • 90ml (3fl oz) extra virgin olive oil

  • 1 egg white (optional)

  • Salad

  • 150g (5oz) small potatoes, cooked and halved

  • 150g (5oz) baby green beans, cooked and chilled

  • 130g (4oz) cherry or grape tomatoes, halved and roasted

  • 60g (2oz) black olives

  • 3 hard-boiled eggs, peeled and quartered

  • ½ bunch basil, leaves picked


  • 1.

    Preheat oven to 180°C (350°F/gas mark 4).

  • 2.

    Place salmon fillet, skin side down, onto a lined baking sheet. Brush with a little olive oil and season with salt and pepper. Bake for 7 minutes.

  • 3.

    Meanwhile, whisk mustard, vinegar and oil together with egg white. Season and adjust consistency with water.

  • 4.

    Place potatoes, green beans, tomatoes, olives and boiled eggs in a bowl with the basil leaves. Season and mix together.

  • 5.

    To serve, spoon the salad onto the salmon fillet and drizzle with the dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 674kj
  • Fat Total 49g
  • Saturated Fat 9g
  • Protein 43g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 873mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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