Dinner

Superhealthy Salmon Salad Recipe

ByHailey Reed January 22, 2026January 22, 2026

Introduction

This superhealthy salmon salad combines tender steamed salmon with vibrant couscous, crunchy seeds, and fresh greens. It’s a light, nutritious meal that’s quick to prepare and packed with flavors that refresh and satisfy.

A white plate holds a small piece of cooked pink salmon fillet topped with black pepper flakes and a drizzle of oil. Below the salmon is a layer of light beige couscous mixed with small green broccoli florets, green leaves, and bright red pomegranate seeds scattered around. A lemon wedge sits near the top edge of the plate. A silver fork rests on the left side of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g couscous
1 tbsp olive oil
2 salmon fillets
200g sprouting broccoli, roughly shredded, larger stalks removed
Juice of 1 lemon
Seeds from half a pomegranate
Small handful pumpkin seeds
2 handfuls watercress
Olive oil and extra lemon wedges, to serve

Instructions

Step 1: Heat water in a tiered steamer until boiling. Season the couscous and toss with 1 teaspoon of olive oil. Pour boiling water over the couscous so it covers by about 1cm, then set aside to absorb.
Step 2: When the steamer water boils, add the shredded broccoli to the bottom tier and place the salmon fillets in the tier above. Steam for about 3 minutes until salmon is cooked through and broccoli is tender.
Step 3: Drain the broccoli and rinse under cold water to cool it quickly and stop cooking.
Step 4: Mix the remaining olive oil with lemon juice. Toss the broccoli, pomegranate seeds, and pumpkin seeds through the couscous along with the lemon dressing.
Step 5: Roughly chop the watercress and fold it gently into the couscous mixture at the last moment.
Step 6: Serve the couscous salad with the steamed salmon, lemon wedges for squeezing over, and extra olive oil for drizzling if desired.

Tips & Variations

Use quinoa or bulgur instead of couscous for a gluten-free alternative.
Add fresh herbs like mint or parsley to brighten the flavors.
For extra crunch, toast the pumpkin seeds lightly before adding.
If you don’t have a steamer, gently poach the salmon and steam the broccoli separately on the stove.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can reheat the salmon gently before serving. Keep lemon wedges separate to maintain freshness.

How to Serve

A white plate holds a cooked salmon fillet with light pink color and a topping of cracked black pepper, placed slightly off-center. Beneath and around the salmon, there is a bed of small, pale yellow couscous mixed with bright green broccoli florets, fresh green leaves, and scattered red pomegranate seeds, adding small pops of color. A lemon wedge with pale yellow flesh is positioned near the top edge of the plate. The plate is set on a white marbled surface, with a silver fork resting to the left of the salmon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon works well. Just make sure to thaw it completely before steaming so it cooks evenly and remains tender.

Is it possible to make this salad vegan?

Absolutely! Simply omit the salmon and add grilled or roasted vegetables, chickpeas, or tofu for protein. The couscous and seeds provide great texture and nutrition for a satisfying vegan meal.