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.
Roasted Salmon & Beetroot Salad with Quinoa, Apple & Maple Mustard Dressing
With its vibrant pink hue and rich flavour, our responsibly-sourced salmon brings real personality to your plate. Pair it with fluffy British quinoa, roasted beetroot and crunchy apple, then drizzle in a sweet maple & mustardy dressing.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 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.)
- 40g mixed salad leaves
- 2 tsp pumpkin seeds
- 2 spring onion
- 1 apple
- 1 unwaxed lemon
- 80g quinoa (Quinoa 100%)
- 250g pre-cooked beetroot
- 2 salmon fillets (Fish)
Nutritional Information
Calories: 699
Protein: 42g
Carbs: 48g
Fat: 38g
Ingredients
- 80g quinoa (use half) (Quinoa 100%)
- 250g pre-cooked beetroot (use half)
- 40g mixed salad leaves (use half)
- 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.)
- 1 salmon fillet (Fish)
- 1 unwaxed lemon (use half)
- 2 tsp pumpkin seeds (use half)
- 1 apple (use half)
- 2 spring onion
Nutritional Information
Calories: 702
Protein: 42g
Carbs: 49g
Fat: 38g
Roasted Salmon & Beetroot Salad with Quinoa, Apple & Maple Mustard Dressing
With its vibrant pink hue and rich flavour, our responsibly-sourced salmon brings real personality to your plate. Pair it with fluffy British quinoa, roasted beetroot and crunchy apple, then drizzle in a sweet maple & mustardy dressing.
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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 baking parchment
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl & a sieve
Salmon time
- Quarter the beetroot. Season the salmon with salt
- Heat the medium frying pan with 1/2 tsp oil. Once hot, add the salmon, skin-side down, and cook for 3 mins per side
Let's roast
- Add the quinoa to the saucepan. Boil for 13-14 mins, until cooked, then drain
- Transfer the salmon to the lined baking tray. Place the beetroot alongside and toss with 1/2 tsp oil, salt and pepper
- Roast for 15 mins / air fryer 11 mins, until golden and cooked through
Make the dressing
- Meanwhile, halve the lemon
- Squeeze half the lemon juice into the large bowl and mix with 1 tsp olive oil and a pinch of salt and pepper. Set aside
- Thinly slice the apple and spring onions
Toast the pumpkin seeds
- Rinse the empty frying pan and return to medium-high heat. Once hot, add the pumpkin seeds and toast for 2-3 mins, tossing regularly, until golden. Remove and set aside
Toss & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, add the beetroot, apple, spring onion and quinoa to the dressing bowl and toss to combine. Season with salt and pepper. Add the salad leaves and toss again, then share between bowls
- Top with the salmon, scatter with the pumpkin seeds and drizzle with the mustard dressing. Garnish with the remaining lemon, cut into wedges
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