Salmon rainbow salad bowl

This rainbow salmon salad is a bright and summery dish that feels so luxurious

Salmon Rainbow Salad Bowl

Recipe courtesy of Seasonal Spuds



  • Cauliflower florets 8
  • Purple sprouting broccoli 8 stems
  • Rapeseed oil 2 tbsp
  • Turmeric 2 tbsp
  • Salmon fillets 2
  • Red peppers 2, sliced
  • Cornish New potatoes 8
  • Watercress or rocket two handfuls

For the dressing

  • Low fat yogurt 3 tbsp
  • Rapeseed oil 2 tsp
  • Lemon juice 2 tsp
  • Zest of a lemon
  • Fresh tarragon 1 tbsp, finely chopped
  • Salt and pepper


  • Step 1

    Preheat the oven to 200oC (fan 180oC).

  • Step 2

    Mix the turmeric and oil together.

  • Step 3

    Place the broccoli and cauliflower onto a roasting dish, drizzle with 1 tbsp of the turmericoil and roast for 10-15 minutes. Add the red pepper and roast for another 10 minutes until tender.

  • Step 4

    Wash the potatoes and simmer gently in salted water for around 10–15 minutes until they’re tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.

  • Step 5

    Meanwhile place the salmon fillets onto a roasting tin, spread with the remaining turmeric mix, season and roast for 15 minutes, until cooked through.

  • Step 6

    Mix all the ingredients for the dressing together in a large bowl. Once the potatoes, broccoli and cauliflower have cooled place them into the bowl with the dressing along with the watercress.