Hot-smoked Salmon Salad with Pesto & Quinoa

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
2 hot-smoked salmon fillets (skin on) (Fish)
40g rocket
150g peas
2 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
80g quinoa

(quinoa (100%))
160g green beans
2 tsp pumpkin seeds

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	560Kcal
	547kJ	2343kJ
Fat	5.4g	23g
of which saturates	0.9g	4.0g
Carbohydrates	10g	41g
of which sugars	2.2g	9.4g
Protein	11g	48g
Salt	0.77g	3.3g
Fibre	3.0g	13g

Ingredients

2 tbsp green pesto (use half)

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
160g green beans (use half)
1 unwaxed lemon (use half)
80g quinoa (use half)

(quinoa (100%))
40g rocket (use half)
2 tsp pumpkin seeds
1 hot-smoked salmon fillet (skin on) (Fish)
150g peas (use half)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	646Kcal
	615kJ	2703kJ
Fat	7.3g	32g
of which saturates	1.2g	5.4g
Carbohydrates	10g	42g
of which sugars	2.1g	9.4g
Protein	11g	49g
Salt	0.75g	3.3g
Fibre	2.9g	13g

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Ready in 20 High protein 1/3 daily fibre Low sat fat

Hot-smoked Salmon Salad with Pesto & Quinoa

Prep time: 0 mins

Total time: 15 mins

Cuisine: European

Food group: Fish

A speedy spring meal with peas and luscious basil pesto. Paired with peppery rocket leaves, fibre-rich quinoa and sustainably caught hot-smoked Scottish salmon. Scatter over pumpkin seeds and dinner is sorted.

Cooking Instructions

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.

Heat a large saucepan filled with salted boiling water on medium heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
Trim the green beans. Zest then quarter the lemon. Add the green beans and peas for the final 2-3 mins of cooking the quinoa, then drain altogether.
Return the cooked quinoa, green beans and peas to the saucepan. Stir through the zest, pesto and juice from 2 lemon wedges.
Serve the pesto quinoa salad on a bed on rocket. Flake the salmon into pieces over the top. Garnish with pumpkin seeds and lemon wedges.