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High protein salmon and rice salad

For a high protein dinner that's ready in a flash, try our tasty salmon and rice salad which comes with a drizzle of yoghurt, chilli and lime.

Serves 2

Prep Time 10 min

Cooking Time 15 min


  • 2 x 125g skinless boneless
    salmon fillets
  • 250g pack ready to heat rice
    and quinoa
  • ½tsp smoked paprika
  • 1 garlic clove, crushed
  • Zest and juice 1 lemon
  • 1tsp extra-virgin olive oil
  • 1 pepper, diced
  • Chunk of cucumber, diced
  • ½ courgette, diced
  • 1 small carrot, diced or grated
  • Handful fresh coriander, chopped, to garnish
  • 2tbsp natural yogurt, lime wedges and sliced chilli, to serve 


  1. Heat the oven to 220°C/fan 200°C/gas 7. Put the salmon on a lined baking tray and bake for 12 min or until just cooked through.
  2. Meanwhile, heat the rice and quinoa according to the pack instructions. Add to a large bowl, stir in the paprika, garlic, lemon zest and juice and olive oil. Add the vegetables and stir again.
  3. Divide the salad between 2 bowls, flake over the salmon, garnish with the coriander and season with black pepper. Serve with the yogurt, lime wedges
    and chilli on the side.

Nutrition per serving

Read more on how we calculate nutrition.
526 33g 23g 4g 7.3g 10g 0.2g 93mg 40g 3.8mg

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