Grilled salmon with salad

Serves: 2
Preparation time: 
10 minutes
Cooking time: 
10 minutes


260g (9oz) boneless Scottish salmon fillets

1 lemon, cut into quarters

250g (9oz) pack Spelt, Quinoa, Red Rice & Wild Rice

1 tbsp low-fat vinaigrette

1 small red onion, finely chopped

100g (4oz) sugar snap peas, sliced

3 tbsp fresh flat leaf parsley, roughly chopped


1 Season the salmon with lemon juice and cook under a medium, preheated grill for 4 minutes on each side until nicely browned and cooked through.

2 Meanwhile, stir together the spelt mix and vinaigrette then add the red onion, sugar snap peas and parsley.

3 Pile the grain salad on to the plates and serve the salmon alongside with lemon wedges for squeezing over.

Recipes and image courtesy of


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