Warm salmon and minted vegetable salad recipe

(10 ratings)

Come and try our delicious recipe for warm salmon and minted vegetable salad. This sumptuous spring feast of garden veg is delicious served with crust bread

Preparation Time15 mins
Cooking Time13 mins
Total Time28 mins

A sumptuous spring feast of garden vegetables and fresh mint, topped with lightly smoked salmon. Serve as a main meal with some crusty bread and extra lemon on the side


  • 500g baby new potatoes, halved
  • Salt
  • A few sprigs fresh mint
  • 150g frozen peas
  • 150g frozen broad beans
  • 200g baby Spring greens, washed and shredded
  • 4 pieces cooked hot-smoked salmon, at room temperature, flaked in chunky pieces
  • 4tbsp extra virgin olive oil
  • 1 lemon, cut into wedges
  • Freshly ground black pepper




  1. Put the potatoes in a large saucepan and cover with water. Add a pinch of salt and a sprig of mint. Bring to the boil and cook for 7-8 mins until almost cooked. Discard the mint.
  2. Add the peas, beans and greens; mix well and bring back to the boil, cover and cook for a further 4-5 mins until everything is just tender. Drain well and leave to cool for about 20 mins.
  3. To serve, roughly chop a few sprigs of mint and toss into the warm vegetables. Pile on to serving plates and top with pieces of salmon. Serve immediately drizzled with olive oil, a squeeze of lemon and black pepper to season.
Top Tip for making Warm salmon and minted vegetable salad

Mint has quite a strong flavour, so for something less dominating, omit the herbs from the vegetable cooking water and toss a few leaves of ripped basil into the vegetables before serving.


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