• 1 packet hot smoked salmon
  • 1 small white potato
  • Handful green beans
  • 1/2 broccoli
  • Handful spinach
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp whole seed mustard
  • Salt and pepper to taste


  1. Chop potato into cubes. Boil on stove for 10 minutes.
  2. When potatoes are slightly soft, drain water, add 1 tbsp olive oil, salt and pepper to pot. Place lid on pot and shake.
  3. Line a tray with bake paper and bake potatoes in 200°C oven for 45 minutes or until crisp and golden. Ensure that the cubes of potato are not touching each other on the tray.
  4. Chop broccoli and steam.
  5. Combine spinach, green beans, steamed broccoli, salmon and roast potato in a bowl.
  6. To prepare dressing, add 1 tbsp olive oil, lemon juice and whole seed mustard in a container with a lid. Shake well.
  7. Pour dressing over hot smoked salmon salad and mix well.

Note: salmon will be cold, however you can heat the salmon up before adding to the salad.

Serves 1.

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

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