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 Trout Salad with Avocado & Green Beans
Who said salads are boring? Starring sustainably-sourced smoked trout, 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 olives for flavour and a drizzle of sweet aged balsamic vinegar to complete the dish.
9 plants
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 3 radish
- 2 trout fillets (skin on) (Fish)
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 handful of fresh coriander
- 1 avocado
- 10g sunflower seeds
- 1 onion
- 1 unwaxed lime
- 80g mixed salad leaves
- 80g green beans
- 6 baby potatoes
Nutritional Information
Calories: 781
Protein: 38g
Carbs: 36g
Fat: 54g
Ingredients
- 1 trout fillet (skin on) (Fish)
- 3 radish
- 80g mixed salad leaves (use half)
- 1 unwaxed lime (use half)
- 80g green beans (use half)
- 1 onion (use half)
- 1 avocado (use half)
- 1 handful of fresh coriander (use half)
- 6 baby potatoes
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 20g capers (use half) (Water, Salt, Vinegar)
- 10g sunflower seeds (use half)
Nutritional Information
Calories: 920
Protein: 42g
Carbs: 60g
Fat: 56g
Mediterranean-style Trout Salad with Avocado & Green Beans
Who said salads are boring? Starring sustainably-sourced smoked trout, 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 olives 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 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large mixing bowl
Oven time
- Halve the potatoes (or quarter any large ones). Cut the onion into wedges
- Place both onto the lined baking tray, drizzle with 2 tsp oil and season with salt
- Roast for 20-25 mins / air fryer 18-20 mins
Prep the veg
- Trim and cut the green beans into thirds. Thinly slice the avocado. Thinly slice the radish
- Quarter the lime. Finely chop the coriander
Roast the green beans & trout
- Push the roasted potatoes and onion to one side of the tray. Place the green beans and smoked trout skin-side up on the other side, and toss the green beans in 1 tsp oil and a pinch of salt
- Return the tray to the oven and roast for 10 mins / air fryer 8 mins, until the green beans are cooked and the trout is piping hot
Assemble the salad
- Halve the olives.
- When everything's ready, combine the juice from the lime and 1 tsp oil in the large bowl. Season with salt and pepper, then add the salad leaves, the roasted veg, coriander, olives, avocado and radish. Remove the skin from the trout, then tear into chunks into the bowl. Toss to combine well
Plate up
- Share the salad between bowls. Sprinkle over the sunflower seeds
- Drizzle with the balsamic vinegar to finish
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