Make this nourishing plant-filled salmon with fattoush recipe, enjoy these three others – sesame tofu bowl, spring greens coconut curry and spring veg gnocchi bake – during the week, and you should reach your 30 plant foods target with minimal effort. Next try more healthy salmon recipes and more nourishing recipes that help pack in your 30 plants.

Sumac salmon with spring fattoush recipe


  • 2 salmon fillets
  • rocket, baby spinach or pea shoots, to serve


  • 3 tbsp olive oil, plus 1 tbsp for the salmon
  • few pinches of sumac, plus 1 tsp for the salmon
  • 1 lemon, juiced
  • 2 tsp honey


  • 100g frozen or podded broad beans, blanched and drained
  • 100g mangetout, finely sliced lengthways
  • ½ cucumber, chopped
  • 2 cooked beetroots, chopped
  • 50g feta, crumbled
  • 2 spring onions, finely chopped
  • 100g radishes, finely chopped
  • 2 wholemeal pittas, toasted and torn into pieces
  • soft green herbs (such as dill, coriander, parsley, chives and mint), chopped


  • STEP 1

    Heat the grill to high. Whisk 1 tbsp of oil with 1 tsp of sumac and some seasoning. Brush over the salmon fillets on a baking sheet and grill for 6-8 mins, turning halfway through, until golden-tinged and flaky.

  • STEP 2

    Tip the beans and mangetout into a large bowl, and add the remaining ingredients. Toss well so it’s evenly mixed.

  • STEP 3

    Whisk the dressing ingredients in a jug with some seasoning, then pour most over the salad, and toss well. Transfer to a platter or two plates, add the salmon and pour over the remaining dressing to serve.

Now try more healthy dinner ideas.

Lamb tacos with minted pea guacamole, feta and onion


Goes well with


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