Smoked Salmon and Quinoa Salad
A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 520 kcal, 37g protein, 52g carbs, 14g fat and 9g fibre per serving (approximate)
- About 12 minutes, preparation and cooking
- Estimated cost £3.40–£6.87 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 100g smoked salmon
- 80g quinoa (dry weight)
- ½ cucumber
- 1 tsp dill
- lemon juice, to taste
- 2 generous handfuls mixed leaves (about 60g)
Method
- Cook the quinoa according to its packet instructions, then drain and cool slightly.
- Rinse mixed leaves, then slice or chop cucumber.
- Arrange smoked salmon, quinoa, cucumber, dill and mixed leaves in a bowl and finish with lemon juice, to taste.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Fish. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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