Our friends at EFF are huge fans of salmon! Not only is it packed full of healthy fats, vitamins and minerals but it is also extremely versatile, helping to create a plethora of yummy recipes. 


  • Lemon salmon

  • 750/800g salmon fillet

  • 40g preserved lemon finely chopped

  • 5 cloves chopped garlic

  • ¼ bunch thyme

  • 1 tsp sumac

  • Small handful parsley chopped

  • 2 tbsp honey

  • 20ml olive oil

  • 10 semi dried tomato finely  chopped

  • Salad

  • 200g white cabbage shredded

  • 100g red cabbage shredded (mix red cabbage in last – keeps colour)

  • 100g red seedless grapes cut in half

  • 150g shredded fennel

  • 100g peas blanched and refreshed

  • 10g fresh sliced mint

  • 40g mung beans

  • Grain mustard and mint dressing 

  • 200ml lemon juice

  • 70ml olive oil

  • 30ml honey

  • 1/2tbs Dijon mustard

  • 1 tbs grain mustard

  • 30g mint chopped

  • 2 cloves garlic


  • Lemon salmon:

  • 1.

    Marinade fish in all ingredients for at least 2 hours for best result.

  • 2.

    Bake in oven at 165 degrees for 12-14 minutes.

  • Salad:

  • 1.

    Mix the white cabbage with shredded fennel, sliced mint, mungbeans, peas. Add red cabbage and lightly mix.

  • Grain mustard and mint dressing:

  • 1.

    Mix everything together

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 221kj
  • Fat Total 11g
  • Saturated Fat 1g
  • Protein 4g
  • Carbohydrate 30g
  • Sugar 18g
  • Sodium 62mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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