Roasted Salmon and Egg Salad Recipe with Basil and Lemon Dressing

Say hello to my roasted salmon and egg salad recipe with a basil and lemon dressing! It's gluten free, low FODMAP and dairy free too - perfect for lunch!
Servings 1


  • fillet of salmon
  • 1 egg
  • Casa de Santé basil and lemon salad dressing
  • handful of cherry tomatoes
  • rocket spinach and watercress leaves
  • fresh chives
  • 1 lemon


  1. Firstly cook your salmon. This can be pan fried, grilled or in the oven. I cook mine in the oven at 180C. Oil a baking tray, season your salmon with salt and pepper and cook for about 12 minutes.

  2. Whilst your salmon cooks you have a chance to boil an egg (I would always boil more than one and keep the others in the fridge for another meal). Place your egg(s) in a saucepan and pour over the top cold water, covering the egg.

  3. Bring to the boil and then simmer for 6-7 minutes. Drain the hot water off immediately after.

  4. Rinse the egg under cold water gently until it has completely cooled down, then you can peel it!

  5. Remove your salmon from the oven and allow to cool a little.

  6. Next put your salad together. Place a couple of handfuls of rocket, spinach and watercress leaves in a bowl.

  7. Add your halved cherry tomatoes and freshly chopped chives.

  8. Place your salmon fillet in the middle of your salad and add your boiled egg, cut in half.

  9. Drizzle over your basil and lemon salad dressing. Enjoy!

Recipe Notes

I usually have cooked a few salmon fillets in advance and also have boiled eggs ready in the fridge so I can make it very quickly. I recommend this :)