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A simple strawberry and salmon salad, the true taste of summer on a plate
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Servings: 1
Author: Karon Grieve


  • 1 salmon fillet
  • 6 walnuts
  • 6 strawberries halved or quartered
  • 1 cup of baby spinach leaves
  • 1 cup rocket leaves
  • 1 mini cucumber or about 6 slices of cucumber
  • 1 spring onion
  • Mint leaves torn
  • Dressing
  • 1/2 tsp Dijon mustard
  • juice and zest 1/2 lemon
  • salt and papper to taste
  • 1 tbsp olive oil


  • Cook the salmon fillet skin side down for 2 minutes then turn and cook the other side. Set aside to cool and remove skin
  • Toast the nuts in a dry pan for approx 1 minute till golden and aromatic remove from heat
  • Arrange leaves on plate the add all other ingredients flaking in the salmon
  • Dressing
  • Mix all ingredients in a small jar and drizzle over