Rhiannon’s Roasted Chilli and Dill Salmon with Mustard Dressing

A common question in clinic when discussing healthy eating strategies is ‘how do I cook fish?!’ Lots of people are nervous about cooking seafood, but it doesn’t have to be tricky.

This roasted salmon recipe is so easy and super healthy. Loaded with lots of protein, plenty of greens, good fats and low GI carbs.

Ingredients: 

For the roast salmon:

2 x 150g salmon portions

chilli flakes, sea salt, extra virgin olive oil

 

For the salad:

4 large handfuls of mixed salad greens

2 handfuls roasted pumpkin

handful of mung bean sprouts

 

For the dressing:

50g full fat natural yoghurt

1/2 tsp seeded mustard

– stir to combine

 

To serve:

fresh dill

lemon

olive oil

 

Serves 2

 

Instructions:

Pre heat oven to 190C.

Place salmon on lined roasting tray, and top with chilli flakes and salt. Drizzle with a little olive oil, and roast in oven until medium-rare (approximately 7 minutes).

Meanwhile, divide salad ingredients into 2 large bowls.

Place roasted salmon over salad, drizzle with olive oil, lemon and finish off with fresh dill. Serve with yoghurt mustard dressing.