Wild Salmon & zoodle salad

Do you need a midweek health kick? Try this simple and easy recipe using our Wild Salmon Lemon & Black Pepper pot – it will make you feel good inside while giving your tastebuds a delicious dance!

Serves 2


1 large zucchini, spiralised
400g can chickpeas, rinsed and drained
1 cup baby spinach leaves
1 cup basil leaves
½ cup dill sprigs
200g Wild Australian Salmon Lemon and Black Pepper
¼ cup basil and dill, finely chopped
1 tbsp chopped chives
2 tbsp extra virgin olive oil
2 tbsp lemon juice


To make the dressing, combine all ingredients in a jar. Season with salt and pepper. Secure with a tight lid and shake. Set aside.

Combine the zucchini, chickpeas, spinach, basil and dill in a large bowl. Add half the dressing and toss well to combine.

Divide between plates. Top with the salmon and drizzle with extra dressing.

TIP: you can make the dressing in advance and keep in the fridge ready for use.
You can buy zucchini noodles at most supermarkets.

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