Two bowls of fattoush topped with salmon fillets

Sumac salmon with spring fattoush

Name: Sumac salmon with spring fattoush
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 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

Anna Glover

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Serves 2

Easy

Prep: 15 mins

Cook: 8 mins

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This nourishing sumac-frilled salmon recipe packs in 10 different plant foods thanks to a vibrant, no-cook fattoush made with beetroot, cucumber, feta and plenty of fresh herbs

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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.