Pulled together with leftover crispy skin salmon and new potatoes , whatever fresh salad is in the fridge, a handful of fresh herbs and a super simple and light lemon and honey dressing. This is a lunchbox friendly, delicious salad
Total time to make : 10 minutes Time to prep : 5 minutes
Servings : 2
Ingredients
2 x Salmon fillets (~120g each), cooled
250g baby new potatoes, cooked, cooled and quartered
4 radishes, finely sliced
Large handful of salad leaves, I used a mix of baby gem lettuce, rocket and pea shoots
Fresh herbs such as parsley, basil and dill
Extra lemon to serve
Dressing
3 tbsp olive oil
1 tbsp honey
Juice from 1 lemon
Salt and pepper, to season
Method
Prepare the dressing by whisking everything together with a fork in a mug or small jar
Wash any fresh salad and mix in a large bowl with the fresh herbs, new potatoes and sliced radishes or any other vegetables you're using
Use a fork to flake the salmon off the skin and over the salad
Pour over the dressing and finish with a squeeze of lemon
Nutritional Information
(120g fillet serving) - will vary depending on whether your salmon is wild caught vs. farmed with farmed having a higher fat content
580 calories
39g fat, 28g carbs, 29g protein
#loveyourleftovers made an extra crispy salmon fillet to use in this salad and whatever fresh leaves and salad you have left in the fridge
Good to know:
Store any extra salad in a lunchbox for up to 2 days, keeping the dressing seperate for just before serving
