Salmon rainbow salad bowl

Bursting with vitamins and minerals as well as flavour, this healthy rainbow-coloured salmon salad bowl packs a substantial punch.

Salmon salad bowl recipe

Salmon rainbow salad bowl

By Seasonal Spuds (

Serves 2 | Prep 15 mins | Cook 20-25 mins | Calories 586 (per serving)


  • 8 cauliflower florets
  • 8 stems of purple sprouting broccoli
  • 2 tbsp rapeseed oil
  • 2 tbsp turmeric
  • 2 salmon fillets
  • 2 red peppers, sliced
  • 8 new potatoes
  • 2 handfuls of watercress or rocket
  • For the dressing
  • 3 tbsp low-fat yoghurt
  • 2 tsp rapeseed oil
  • 2 tsp lemon juice
  • grated zest of 1 lemon
  • 1 tbsp fresh tarragon, finely chopped
  • salt and freshly ground black pepper


  1. Preheat the oven to 200ºC/Gas Mark 6.
  2. Mix the turmeric and oil together.
  3. Place the broccoli and cauliflower onto a roasting tray, drizzle with 1 tbsp turmeric oil and roast for 20-25 minutes until tender.
  4. Wash the potatoes and simmer gently in salted water for 10-15 minutes, until they are tender and cooked through. Remove from heat, drain and cut into bite-sized chunks.
  5. Meanwhile, place the salmon fillets onto a roasting tray, spread with the remaining turmeric mix, season and roast for 15 minutes until cooked through.
  6. Mix all the dressing ingredients 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.