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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

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Bring to the boil and then simmer for 6-7 minutes. Drain the hot water off immediately after.
  • Rinse the egg under cold water gently until it has completely cooled down, then you can peel it!
  • Remove your salmon from the oven and allow to cool a little.
  • Next put your salad together. Place a couple of handfuls of rocket, spinach and watercress leaves in a bowl.
  • Add your halved cherry tomatoes and freshly chopped chives.
  • Place your salmon fillet in the middle of your salad and add your boiled egg, cut in half.
  • Drizzle over your basil and lemon salad dressing. Enjoy!

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 :)