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.
Hot-smoked Salmon Salad with Pesto & Quinoa
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.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
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
Nutritional Information
Calories: 560
Protein: 48g
Carbs: 41g
Fat: 23g
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)
Nutritional Information
Calories: 646
Protein: 49g
Carbs: 42g
Fat: 32g
Hot-smoked Salmon Salad with Pesto & Quinoa
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.
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Cooking Instructions
- 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.
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