Cooked Salmon & Vegetable Salad

  • 25 minsCooks in 25 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

Preheat the oven to 200C and line two large baking trays with baking paper.

Step 2

Divide the pumpkin pieces between the two trays, drizzle over half the olive oil and season with salt and pepper. Place in the oven for 15 minutes.

Step 3

Remove from the oven and add the onion and baby carrots. Toss lightly to coat and return the trays to the oven for a final 10 minutes.

Step 4

Meanwhile, in the large salad bowl combine the salad leaves, beetroot, mint, feta and pepitas. Toss well to combine.

Step 5

Prepare the salad dressing by whisking together the remaining olive oil, lemon juice and mustard until well combined.

Step 6

Add the cooked vegetables and dressing to the salad bowl. Toss well to coat. Roughly flake the Tassal Cooked Tassie Salmon and then place on top of the salad


2 x 150g Cooked (previously Hot Smoked Salmon) Tassie Salmon with Peppercorns

500g kent pumpkin, halved and cut into pieces

2 tbsp extra virgin olive oil

1 red onion, sliced

1 bunch dutch baby carrots, trimmed and peeled

100g baby salad leaves

250g cooked beetroot, sliced

1 cup fresh mint leaves, roughly chopped

100g Danish feta, crumbled

2 tbsp pepitas

1 lemon, juiced

1 tsp wholegrain mustard

Recipe Credit – Susie Burrell