Lane Cove NSW 2066

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Winter Salmon Salad

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Our healthy and delicious salmon recipe is a great way to get more veggies into your diet.


200g trimmed, halved Brussel sprouts
2 baby fennel, cut into wedges
4 baby potatoes cut into 5mm slices
250g broccoli, cut into florets
4 sprigs of thyme, plus extra to serve
250g ready-to-eat baby beetroot, cut into wedges
500g salmon fillets with skin removed
60ml (1/4 cup) olive oil
2tbs red wine vinegar
80g crumbled goat’s cheese


  1. Line a large baking tray with parchment or baking paper and preheat oven to 220°C.
  2. Mix half a tablespoon of the oil with broccoli, potatoes, thyme, fennel and Brussels sprouts in a large bowl. Season with salt and pepper and toss to thoroughly combine. Arrange vegetables in a single layer on the prepared baking tray and bake for 20 minutes. Add the beetroot for the last 10 minutes of cooking time and cook until vegetables are tender.
  3. While the vegetables are cooking, heat 2 teaspoons of the remaining oil in a large frying pan over a medium-high heat. Cook the salmon for approximately two minutes on each side or until it is done to your liking. Transfer the salmon to a plate and set aside for a couple of minutes to rest before coarsely flaking it.
  4. Mix the vinegar and remaining oil in a small boil and season to taste.
  5. Divide the vegetables between four serving plates and top with the flaked salmon and goat’s cheese and extra time. Drizzle with the dressing and serve immediately.

Serves four

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