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.
Salmon, Beetroot & Orange Winter Salad
This warm 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
- 12 baby potatoes
- 40g capers (Water, Salt, Vinegar)
- 20g hazelnuts (Nuts)
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mixed salad leaves
- 4 salmon fillets (Fish)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 400g raw beetroot
- 2 orange
- 1 handful of fresh dill
Nutritional Information
Calories: 656
Protein: 38g
Carbs: 42g
Fat: 37g
Salmon, Beetroot & Orange Winter Salad
This warm 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
- Line 2 baking trays with parchment paper
- Pull out a peeler & a small bowl
Get roasting
- Trim and peel the beetroot, then cut into wedges. Quarter the potatoes
- Place the veg onto a lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 10 mins, until starting to soften
- Place the salmon, skin-side down, onto the other lined baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- After 10 mins, add the salmon tray to the oven and roast together for 20 mins, until cooked through
Prep the orange & make the dill yoghurt
- With a small knife, peel and remove all the piths from the oranges, then 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
- Squeeze in any remaining orange juice from the membrane and season with salt and pepper. Add a splash of water to loosen the yoghurt, if needed
Last bits
- In the final 5 mins of the veg roasting, add the hazelnuts to the tray
- When ready, roughly chop the roasted 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 onto plates, then top with the roasted veg and orange. Flake over the salmon (discarding the skin) and scatter with the capers
- 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.