This simple salmon salad is bursting with flavour and would be great eaten hot or cold the following day. Also, delighted that I can finally use local Scottish salad leaves which are now in season so expect lots more salad recipe ideas. Serves 2

| I N G R E D I E N T S |

salmon marinade

2 salmon fillets
3tbsp raw honey
3tsp wholegrain mustard
1tsp worcester sauce
1/2 tsp dark soy sauce

salad + dressing 

bag of fresh salad leaves
handful of spinach
1 red pepper 
1 red onion 
half pack of corn
1tsp rapeseed oil
1tsp worcester sauce
1tsp raw honey
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds
1tsp mild chilli powder
salt + pepper

Place all salmon marinade ingredients in a bowl and mix together until combined. Preheat oven to 190°C. Pour the marinade over both salmon fillets (ensuring the fillets are entirely covered) and wrap in tin foil. Cook for 20 minutes

Whilst the salmon is cooking, finely cut the corn and thinly slice the onion and pepper. Add the veg to the pan with the rapeseed oil, sesame seeds, worcester sauce and chilli powder on medium heat. After 5-7 minutes reduce the heat and add the honey and mix through. 

Wash and place the salad leaves into bowls. Once the salmon is cooked, open the tin foil parcel and flake the salmon, mixing it with the remaining sauce. Put the salmon and the veggies over the salad and sprinkle some pumpkin and sunflower seeds over the salad to serve.

Hope you're having the best weekend x

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  1. Looks so so good! Today I will be making a spargel quiche.