Saucy Salmon Salad

A vibrant and nourishing plate, packed with protein, heart-healthy fats, and seasonal fibre and flavour. This dish balances rich, omega-3-filled salmon with a fresh chickpea salad and a creamy tahini-honey dressing.

Ingredients (serves 1)

1 wild salmon fillet
Handful of strawberries, sliced
½ fennel bulb, thinly sliced
100 g drained chickpeas (e.g., Bold Bean Co)
Fresh dill, to taste
Sea salt, to taste

Sauce
1.5 tbsp tahini
1 tbsp water
1 tsp extra virgin olive oil
1 tbsp honey
Juice of 1 lemon

Method

Prepare the sauce: Combine tahini, water, olive oil, honey, and lemon juice in a bowl. Whisk until smooth. Adjust water to reach desired consistency.

Prep the salad: In a bowl, combine chickpeas, sliced fennel, and strawberries. Add fresh dill and a generous drizzle of the tahini-honey sauce, tossing to coat evenly.

Cook the salmon: Marinate salmon with a little of the tahini sauce. Pan-fry for a few minutes on each side until cooked through.

Assemble the plate: Place the salad on a serving plate and top with the cooked salmon. Garnish with extra dill if desired.

Nutrition Note

Salmon — is rich in omega-3 fatty acids, supporting heart health, brain function, and inflammation reduction. 

Chickpeas — provide plant-based protein and fibre to aid digestion and balance blood sugar. 

Tahini — contributes healthy monounsaturated fats, calcium, and antioxidants.

Seasonal fruits and veg — add vitamins, minerals, and phytonutrients to nourish the body and they help you live in alignment with the external seasons.

A balanced, wholesome dish that supports overall vitality while delivering vibrant taste and texture.