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.
Salmon Fattoush Salad with Crispy Olive Crumb
Here's our Mindful take on fattoush, the popular Lebanese salad. Start with a base of chopped lettuce, juicy tomatoes, chickpeas and radishes. Top with sustainably sourced salmon fillets. Sprinkle with crispy olive panko crumbs. Plus, a zesty mint and lemon dressing!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 460g chickpeas (Chickpeas, water, salt)
- 1 unwaxed lemon
- 2 pepper
- 40g pitted green olives
- 1 romaine lettuce
- 4 salmon fillets (Fish)
- 2 tsp sumac
- 25g honey
- 4 radish
- 1 handful of fresh mint
- 1 tsp garlic (dried)
- 200g baby tomatoes
- 30g panko crumb (yellow pea flour)
Nutritional Information
Calories: 656
Protein: 43g
Carbs: 20g
Fat: 36g
Salmon Fattoush Salad with Crispy Olive Crumb
Here's our Mindful take on fattoush, the popular Lebanese salad. Start with a base of chopped lettuce, juicy tomatoes, chickpeas and radishes. Top with sustainably sourced salmon fillets. Sprinkle with crispy olive panko crumbs. Plus, a zesty mint and lemon dressing!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Season the salmon with sea salt and black pepper. Heat a frying pan with 1 tbsp oil on medium heat. Once the pan is hot, add the salmon (skin-side down) and cook for 3 mins. Flip and cook for another 3 mins, until golden. Transfer the salmon to the oven and bake for a further 15 mins, until cooked through.
- Roughly chop the olives. Wipe the salmon pan clean and reheat with 2 tsp oil on medium-high heat. Add the olives and cook for 3-4 mins, until golden. Add the panko crumbs and cook for 1 min. Season with sea salt, then remove from the pan and set aside.
- Meanwhile, make the salad; trim and roughly chop the lettuce. Halve the tomatoes. Cut the peppers into 2-3 cm squares. Thinly slice the radishes into rounds. Drain and rinse the chickpeas. Add all to a large mixing bowl and toss to combine.
- Make the dressing; pick the mint leaves from their stalks and roughly chop. In a small bowl, combine the chopped mint, sumac, garlic, honey, juice from the lemon, 1 tbsp olive oil and a good pinch of sea salt. Drizzle over the salad and toss well.
- Check your fish is cooked through; it should be steaming hot, opaque and separated easily with a fork. Cook for longer if necessary.
- Serve the salad in bowls and top with the salmon. Sprinkle over the olive crumb.
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