Charlie’s 15 Min Low Carb, High Energy Super Salad

If you’re on a bit of a health buzz like Charlie is 24/7, then you’ll be all up for his Salmon Super Salad…

If you’re on a bit of a health buzz like Charlie is 24/7, then you’ll be all up for his Salmon Super Salad…

Charlie loves this salad as you can chop and change it up as you please. One day salmon, next day chicken. For all those veggies out there, you can even swap in quinoa or chickpeas. Charlie loves this salad as being an entrepreneur, he loves to keep changing things up.

Like all our recipes in this five-part series, all can be made within 15 minutes, and you’ll find all the tools you need in each of our serviced apartments in Bristol to make it happen.

Now enough about Charlie and the recipe series, here’s the ingredients and the instructions…


  • 2 x Boneless Salmon Fillets
  • 2 Tsp Olive Oil
  • Salt & Pepper


  • 1 Tbsp Capers (if you like them)
  • 1 Tbsp Whole-grain Mustard
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
  • Salt & Pepper


  • ½ Cucumber
  • Handful of Sugar Snap Peas
  • 1 x Red Pepper
  • Handful of Olives
  • 4 x Sun-dried Tomatoes
  • 1 x Avocado
  • 3 Tbsp Fresh Chives

Serves 2

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Step One

Get a place and add the olive oil and salt & pepper to it. Then cover the salmon in the oil on both sides and then wash your hands thoroughly. Place a frying pan on the hob and get it nice and hot.


Step Two

While the salmon is resting and the pan is heating up, add the mustard, lemon juice, olive oil and seasoning into a bowl (or a mug if you want to keep it separate from your salad. Chop the capers and toss in.

Whisk together with a fork until it is all combine and give it a taste. You can add more of any of the ingredients should you prefer more of a kick.


Step Three

Once the pan is nice and hot, place the salmon skin-side down (or on either side if skinless) and press down until it stays flat. Leave it to cook of this side for 5 to 6 minutes and then flip it and cook for a further 1 minute until cooked all the way through.


Step Four

While the salmon is cooking, chop up your cucumber into chunks as well as the olives and sundried tomatoes. Chop the sugar snap peas into strips. De-seed and slice red pepper. Core the avocado and de-skin and slice into chunks. Add all of this to the dressing and toss until all coated.

Finely chop the chives.


Step Five

Once the salmon is cooked, plate up some of your salad and then add the salmon. Finally, sprinkle over the chives and enjoy!


Calling all guests…

Want to get your recipe featured on the Your Apartment blog? Drop Dan an email (daniel@yourapartment.com) and if it makes him hungry, he’ll serve it up to our community.

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