The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mediterranean-style Roasted Salmon & Avocado Salad
Who said salads are boring? Starring sustainably-sourced salmon, roasted till crispy, golden baby potatoes and creamy avocado - this salad is perfect for the warmer weather. Add crunchy radishes for a pop of colour, tangy capers for flavour and a drizzle of sweet aged balsamic vinegar to complete the dish.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 10g sunflower seeds
- 1 handful of fresh coriander
- 5 radish
- 2 avocado
- 40g capers (Water, Salt, Vinegar)
- 1 unwaxed lime
- 4 salmon fillets (Fish)
- 12 baby potatoes
- 80g mixed salad leaves
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 onion
- 240g green beans
Nutritional Information
Calories: 722
Protein: 39g
Carbs: 37g
Fat: 46g
Mediterranean-style Roasted Salmon & Avocado Salad
Who said salads are boring? Starring sustainably-sourced salmon, roasted till crispy, golden baby potatoes and creamy avocado - this salad is perfect for the warmer weather. Add crunchy radishes for a pop of colour, tangy capers for flavour and a drizzle of sweet aged balsamic vinegar to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl
Get the potatoes on
- Halve the potatoes (or quarter any large ones). Cut each onion into 6 wedges
- Add both to the lined baking tray, drizzle with 1/2 tbsp oil and season with salt. Roast for 10 mins
Roast the salmon
- Trim and cut the green beans into thirds
- After 10 mins, push the potatoes and onion to one side of the tray, then place the salmon, skin-side down, alongside. Drizzle with 1 tsp oil and season with a pinch of salt and pepper. Roast for another 10 mins
Finish the prep
- After another 10 mins of roasting, add the green beans to the tray and toss with 1/2 tsp oil, salt and pepper
- Return the tray to the oven and roast for a final 10 mins, until the veg are soft and golden and the salmon is cooked through
- Meanwhile, thinly slice the avocados. Thinly slice the radishes. Finely chop the coriander
Assemble the salad
- In the large bowl, combine the salad leaves with the roasted veg, coriander, capers, avocado, radish, juice from the lime and 1/2 tsp oil. Mix well. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salad into bowls. Flake the salmon into chunks on top. Sprinkle over the sunflower seeds and drizzle with the balsamic vinegar
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