Tender salmon cubes with finely sliced and sautéed vegetables

Tender salmon cubes with finely sliced and sautéed vegetables

Tender salmon cubes with finely sliced and sautéed vegetables

A super simple, light, refreshing and of course sexy salmon dish that will lighten your table, conversation and body.

SERVES:  4 PREP TIME:  15 mins COOK TIME:  15 mins


  • 5 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • 3 cloves garlic, finely sliced
  • 1 red chilli, deseeded and finely sliced on the diagonal
  • 2 courgettes (yellow, if you can get them – simply for prettiness’s sake), sliced elegantly lengthways
  • 8 leaves of chard, thick base of stem cut out and then sliced
  • 20 runner beans, finely sliced lengthways with a peeler (a skill to develop)
  • 4 salmon fillets with skins, cut into 3 cm cubes
  • 1 cup fresh coriander leaves to garnish


  1. Warm 1 tablespoon of the olive oil with the black pepper and gently sauté the garlic and chilli, then place in a bowl and set aside.
  2. In the same pan, using 1 tablespoon of the olive oil at a time, sauté the courgettes and set aside, the chard and set aside and then the runner beans and set aside.
  3. Again, in the same pan with the last tablespoon of oil, fry the salmon cubes, skin up at first until golden (approx. 4 mins over a medium heat); turn over and crisp off the skins (approx. 6 mins).
  4. Combine all cooked vegetable ingredients gently, place the salmon on top and garnish with the coriander leaves.

Inspirations and top tips

  • This is delicious straight from the pan or makes an awesome cold lunch.
  • Mix it up with the vegetables … your favourites or fridge remnants!
  • Dry roast some flax seeds and sprinkle on top for a little crunch and extra fibre.

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  

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Dairy freeGluten free

  • By Helen Elliott, Mental health support

    Mental health support worker, teacher, woman, mother and friend to many. Enjoying life in my elder years, exploring how to work with purpose whilst reconnecting to my innate playfulness.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer