This delicious salmon salad has a bit of a twist, and is perfect for both hot summer evenings and those fresh winter months! Give it a go!


Salmon supreme/fillet
Mixed salad leaves
Baby spinach leaves
Baby plum tomatoes
New potatoes
Yellow pepper
Oven roasted tomatoes in chilli infused oil
Chilli flakes


1-Wrap the salmon loosely in tin foil and place on a baking tray in a pre-heated oven (180 degrees) for approx 15 minutes
2- Chop and boil a handful of new potatoes (approx 15 minutes)
3- Place a handful of mixed leaves, baby spinach leaves and fresh baby tomatoes on to the plate
4- Slice some yellow pepper in to strips and dice a handful of baby tomotoes
5- Place the cooked salmon on to the salad leaves
6- Quickly fry a few chilli infused roasted tomotoesin their oil, and place on top of the salmon
7- Quickly fry the sliced pepper, chopped baby tomotoes and boiled potatoes in the same pan used for the infused tomotoes, (so to use the hot chilli oil and get the full benefit of that fabulous flavour!)
8- Place the lightly fried pepper, tomatoes and potatoes around the salmon
9- Sprinkle on some freshly ground chilli flakes
10- Enjoy!