Name: Superhealthy Salmon Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 100g couscous; 1 tbsp olive oil; 2 salmon fillets; 200g sprouting broccoli, roughly shredded, larger stalks removed; Juice of 1 lemon; Seeds from half a pomegranate; Small handful pumpkin seeds; 2 handfuls watercress; Olive oil and extra lemon wedges, to serve

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Introduction

This superhealthy salmon salad combines tender steamed salmon with fluffy couscous and vibrant fresh greens. Packed with nutritious ingredients like sprouting broccoli, pomegranate seeds, and watercress, it’s a light yet satisfying meal perfect for any day of the week.

A white plate on a white marbled surface holds a dish with four main layers: the base layer is fluffy couscous in off-white color mixed with small green broccoli pieces and leafy green herbs; scattered across this are bright red pomegranate seeds adding a pop of color; on top lies a light pink cooked salmon fillet with a few cracked black pepper grains and a drizzle of oil, positioned at the center of the plate; a lemon wedge with yellow skin sits near the top edge of the plate. A fork rests on the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g couscous
1 tbsp olive oil
2 salmon fillets
200g sprouting broccoli, roughly shredded, larger stalks removed
Juice of 1 lemon
Seeds from half a pomegranate
Small handful pumpkin seeds
2 handfuls watercress
Olive oil and extra lemon wedges, to serve

Instructions

Step 1: Heat water in a tiered steamer until boiling. Season the couscous and toss with 1 tsp olive oil.
Step 2: Pour boiling water over the couscous so it’s covered by about 1cm, then set aside to absorb the water.
Step 3: When the steamer water boils, add the shredded broccoli to the water tier, then place the salmon fillets in the tier above.
Step 4: Steam for 3 minutes until the salmon is cooked through and the broccoli is tender. Drain the broccoli and rinse under cold water to cool.
Step 5: Mix the remaining olive oil with the lemon juice to make a dressing.
Step 6: Toss the cooled broccoli, pomegranate seeds, and pumpkin seeds through the couscous along with the lemon dressing.
Step 7: Roughly chop the watercress and fold it through the couscous mixture just before serving.
Step 8: Serve the couscous salad with the steamed salmon, extra lemon wedges for squeezing, and a drizzle of olive oil if desired.

Tips & Variations

Substitute quinoa or bulgur for couscous to vary texture and nutrition.
Add fresh herbs like parsley or dill for extra freshness.
Use roasted pumpkin seeds for a nuttier flavor and crunch.
If you don’t have a steamer, gently poach the salmon and steam the broccoli separately.

Storage

Store any leftover salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or enjoy cold. The couscous salad is best eaten fresh but can be kept chilled and served cold for lunch the next day.

How to Serve

A white plate holds a piece of light pink cooked salmon, placed diagonally on a bed of small white couscous mixed with dark green spinach leaves, bright green broccoli florets, and scattered shiny red pomegranate seeds. A small yellow lemon wedge sits at the top edge of the plate. The salmon is lightly seasoned with black pepper and drizzled with olive oil, giving a slight shine. A silver fork rests on the left side of the plate, touching the food. The plate is set on a light gray fabric with a stripe pattern, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used—just make sure it’s fully thawed before cooking to ensure even steaming.

What if I don’t have a tiered steamer?

You can steam the broccoli in a separate pot with a steamer basket and cook the salmon by gently poaching it in simmering water or baking it in the oven.