Enjoy a delicious seafood dinner with Will and Steve's healthy salmon recipe. You'll love the different textures and flavours!


  • 4 baby beetroots

  • olive oil, for drizzling

  • sea salt flakes and freshly ground black pepper

  • ¼ cup balsamic vinegar

  • 2 x 400g tins cannellini beans, drained and rinsed

  • 1 garlic clove

  • juice of 1 lemon

  • ½ cup vegetable Stock

  • ½ bunch of coriander, leaves and stems

  • ¼ bunch of dill, finely chopped

  • 4 tablespoons mayonnaise

  • 4 slices of sourdough bread, cut into 1.5 cm cubes

  • 4 x 170g salmon fillets, skin left on but scaled, pin-boned

  • 1 handful of micro herbs

  • 1 lemon, cut into wedges


  • 1.

    Preheat the over to 180°C.

  • 2.

    Place the beetroot in an ovenproof dish, dress with a little olive oil and season with salt and pepper. Roast in the oven for 45 minutes, or until tender. Set aside to cool, then peel and cut into wedges. Place the beetroot and balsamic vinegar in a bowl and set aside.

  • 3.

    Place the cannellini beans in a food processor, add the garlic, half the lemon juice and a drizzle of olive oil and blitz to combine. Loosen with the stock and whiz until nice and smooth. Add the coriander and continue to blitz until smooth. Transfer to a small saucepan and heat through. Season to taste, and keep warm.

  • 4.

    Combine the dill with mayonnaise and season with salt, pepper and the remaining lemon juice.

  • 5.

    To make the croutons, pan fry the sourdough cubes with a little olive oil and salt in a frying pan over medium heat until golden brown. Drain on paper towel.

  • 6.

    Rub the salmon flesh with a little olive oil and season the skin with salt. Leave for 10 minutes to draw the excess moisture out of the skin. Pat the skin dry using kitchen towel and season again with salt. Heat a heavy-based frying pain over a high heat, add the salmon, skin side down, and fry for 3 minutes. Turn and cook for another 2 minutes.

  • 7.

    To serve, arrange the salmon, puree, beetroot and croutons on the plate. Serve the dill mayonnaise in a bowl on the side. Garnish with micro herbs and a wedge of lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1250kj
  • Fat Total 49g
  • Saturated Fat 9g
  • Protein 66g
  • Carbohydrate 136g
  • Sugar 19g
  • Sodium 1675mg

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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For more great recipes, check out Will and Steve's cookbook, 'Will and Steve: Home Cook, Aspiring Chef', RRP $39.99.

You might also like Will and Steve's Pan-fried snapper recipe.

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