Roasted Salmon & Beetroot Salad with Quinoa, Apple & Maple Mustard Dressing

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	699Kcal
	617kJ	2923kJ
Fat	8.1g	38g
of which saturates	1.4g	6.6g
Carbohydrates	10g	48g
of which sugars	3.9g	19g
Protein	8.9g	42g
Salt	0.14g	0.65g
Fibre	1.8g	8.5g

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

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	144Kcal	702Kcal
	602kJ	2937kJ
Fat	7.8g	38g
of which saturates	1.4g	6.6g
Carbohydrates	10g	49g
of which sugars	3.9g	19g
Protein	8.7g	42g
Salt	0.13g	0.65g
Fibre	1.7g	8.5g

Back

High protein 8 plants Low sat fat

Roasted Salmon & Beetroot Salad with Quinoa, Apple & Maple Mustard Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: British

Food group: Fish

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.

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.

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