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Hot smoked salmon, wilted spinach and lemon salad

Spinach is a vegetable that is tolerated by most people with a sensitive gut and it complements smoked salmon very well. The sweetened lemon cuts through the richness of the salmon.

Method (serves 2)

• Peel the skin and pith from the lemon. Slice as thinly as you dare and remove any pips.
• Place the sliced lemon, any excess juice, caster sugar, capers and olive oil in a bowl and mix well.
• Steam the spinach for 1 minute until it is just beginning to wilt. Plunge into cold water and then drain thoroughly.
• Place the spinach on the plate and top with a portion of salmon.
• Place a little sliced lemon to one side of the salmon and dress the salmon and spinach with the remaining lemon juice, capers and olive oil.


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  • 1 Lemon
  • 2 tsp Caster sugar
  • 2 tsp Capers
  • 2tbsp Good quality olive oil
  • 2 x 150g Portions hot smoked salmon
  • 300g Spinach
  • Salt and pepper to taste


  • Energy: 318Kcal
  • Protein: 36.6g
  • Carbohydrates: 6.6g
  • of which sugars: 6.3g
  • Fat: 16.2g
  • Fibre: 3.6g
  • Salt: 2718mg

Approx. nutritional figures per portion (150g salmon, 150g spinach)

Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See

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