Name: Wild salmon veggie bowl
Prep time: 10 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 carrots; 1large courgette; 2 cooked beetroot diced; 2 tbsp balsamic vinegar; ⅓ small pack dill chopped, plus some extra fronts (optional); 1small red onion finely chopped; 280g poached or canned wild salmon; 2 tbsp capers in vinegar, rinsed

Open this recipe in the RecipeMuse app Open

Wild salmon veggie bowl

2 servings

Succulent salmon flaked over a bed of healthy vegetables makes a delicious, protein-packed salad that's also low-calorie, gluten-free and rich in beneficial omega-3 fats

Ingredients

2 carrots

1large courgette

2 cooked beetroot diced

2 tbsp balsamic vinegar

⅓ small pack dill chopped, plus some extra fronts (optional)

1small red onion finely chopped

280g poached or canned wild salmon

2 tbsp capers in vinegar, rinsed

Instructions

1 Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.

2 Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.