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.
Winter Salmon, Beetroot & Orange Salad
This filling salad is the perfect weeknight meal. Responsibly-sourced salmon tops golden roast potatoes and vibrant beetroot. Orange slices and salty capers for extra tang. Dollop with creamy dill yoghurt for freshness.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 6 baby potatoes
- 1 salmon fillet (Fish)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 200g raw beetroot (use half)
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 handful of fresh dill (use half)
- 20g hazelnuts (use half) (Nuts)
- 40g mixed salad leaves (use half)
- 1 orange (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 899
Protein: 43g
Carbs: 69g
Fat: 50g
Ingredients
- 80g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 20g hazelnuts (Nuts)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g capers (Water, Salt, Vinegar)
- 40g mixed salad leaves
- 6 baby potatoes
- 2 salmon fillets (Fish)
- 1 orange
- 200g raw beetroot
Nutritional Information
Calories: 739
Protein: 41g
Carbs: 44g
Fat: 44g
Winter Salmon, Beetroot & Orange Salad
This filling salad is the perfect weeknight meal. Responsibly-sourced salmon tops golden roast potatoes and vibrant beetroot. Orange slices and salty capers for extra tang. Dollop with creamy dill yoghurt for freshness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a small bowl & a peeler
Get roasting
- Trim and peel the beetroot, then cut into 2cm wedges. Halve the potatoes (quarter any large ones)
- Place both onto one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 8-10 mins / air fryer 5 mins
- Place the salmon, skin-side down, onto the other side of the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for a further 20 mins / air fryer 17 mins, until the veg is soft and the salmon is cooked through
Prep the orange & yoghurt
- Meanwhile, with a small knife, peel and remove all the piths from the orange. Slice into thin discs, then cut each disc in half. Finely chop the dill
- In the small bowl, mix the yoghurt with half the dill and season with salt and pepper. Add a splash of water to loosen the yoghurt, if desired
Last bits
- In the final 5 mins of the beetroot and potatoes roasting, add the hazelnuts to the tray
- Once out of the oven, roughly chop the hazelnuts
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Arrange the salad leaves on plates and scatter over the roasted beetroot and potatoes, along with the orange and capers
- Flake over the salmon fillet (discarding the skin)
- Spoon over the dill yoghurt, drizzle over the maple mustard dressing and sprinkle with the remaining dill and the hazelnuts
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.