Healthy Salmon Salad

In the winter months, I tend to be a lot lazier when it comes to cooking. Perhaps because by the time dinner time rolls around, the sun has set and it just seem easier to gnaw into something that takes little time and little effort, plus it frees up more time for relaxation.

Thinking about this, I was inspired to come up with a simple, healthy recipe that could be made in less than 15 minutes but was delicious and didn’t compromise on quality. One of my favourite salad recipes is my Beetroot & Salmon Salad with orange segments, goats cheese and flaxseed crackers.

As most of you know, I love salmon and after hearing that Sealord* was introducing snap-frozen salmon products to their range I knew I had to try these out to see if they would become a must-have in my freezer.

Sealord has two different frozen salmon products available; a pack of 300g skinless salmon pieces or 2 x 130g skin-on salmon fillets, both vacuum-packed bag for optimum freshness. The salmon is Atlantic Salmon from Tasmania which has a delicate, mild flavour that is less rich than other types of salmon which is the reason for its subtle pale peach colour. They’re perfect for the winter as all the hard work has been done for you making them super convenient.

The salmon pieces work perfectly in salads so I used it for this salad recipe. The salad has a base of leafy green using fibre packed spinach, beetroot which is in season during these cooler months and a pop of citrus with navel orange. I add the creamy goodness of goat’s cheese and a crunch of flaxseed crackers to the mix too. I love using flaxseed crackers instead of croutons or nuts in a salad. Flaxseed crackers work especially well with this recipe with both flaxseed and salmon containing good fats; omega 3 fatty acids.

Healthy Salmon & Beetroot Salad


300 grams salmon pieces, thawed
2 large orange
200 grams cooked beetroot
3 cups spinach
100 grams goats cheese
2 flaxseed crackers
1 tbsp. olive oil
salt + pepper, to season
microgreens, optional


Remove salmon from packet and discard any juices. Pat dry with a paper towel.

Heat a pan over a medium high heat. Drizzle salmon with olive oil and season with salt.

Place salmon in the pan and cook for 5 - 6 minutes if frozen or 3 minutes if thawed.

Once a golden crust has been achieved, remove from pan and drain on a paper towel.

Take your oranges and peel them. Segment each slice or roughly dice it. Add this to a large bowl. If small, cut your beetroots in halves or quarters if larger. Add these, including the juice, to the bowl along with your spinach.

Break your goats cheese into large chunks and add these to the bowl along with broken up pieces of flaxseed cracker. Add your salmon and olive oil before tossing to combine.

Serve into 2 - 4 plates and garnish with microgreens.