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Salmon & Supergreen Veggie Salad

Salmon & Supergreen Veggie Salad

with Everything Garnish & Creamy Caper Sauce
Recipe Development Team
Recipe Development TeamUpdated on April 10, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
577 kcal
Protein
: 
35.9g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Milk
  • Fish
  • Sesame
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
  • Almond
  • Brazil nut
  • Cashew
  • Gluten
  • Hazelnut
  • Macadamia
  • Milk
  • Peanuts
  • Pecan
  • Pine nut
  • Pistachio
  • Soy
  • Walnut
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Peeled & Chopped Pumpkin

1

Cucumber

1

Apple

1 packet

Capers

1 packet

Dill

1 packet

Caesar Dressing

(Contains: Eggs, Milk;)

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Molluscs.)

1

Gourmet Leaf Mix

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1

Red Onion

Calories577 kcal
Energy (kJ)2420 kJ
Fat36.4 g
of which saturates5.9 g
Carbohydrate24.7 g
of which sugars18.2 g
Dietary Fibre7.5 g
Protein35.9 g
Sodium709 mg
Potassium20 mg
Calcium3.1 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan

Cooking Steps

Roast the veggies
1

• Preheat oven to 220°C/200°C fan-forced. 
• Slice red onion into wedges. Place peeled & chopped pumpkin and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. 
• Roast until tender and lightly caramelised, 20-25 minutes. Remove tray from oven and allow to cool slightly.  

Get prepped
2

• Meanwhile, thinly slice cucumber into rounds. Thinly slice apple into wedges.Roughly chop dill. Reserve caper liquid, then roughly chop capers. 
• In a small bowl, combine chopped capers and Caesar dressing. Set aside. 
• In a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. Set aside.  


TIP: Capers have a strong flavour, use less if desired. 

Cook the salmon
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

Finish & serve
4

• To the bowl with honey dressing, add cucumber, apple, dill, cooled veggies, and gourmet leaf mix. Toss to combine and season to taste.  
• Divide supergreen salad between bowls. Top with seared salmon. Drizzle over creamy caper sauce. Sprinkle with everything garnish to serve. Enjoy!

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