10 Healthy and Super Easy Salmon Dinner Recipes

• Heat 1 tsp oil in a non-stick fry-pan and cook the salmon fillets for approximately 10 mins, turning once. Once cooked, using a fork, gently flake salmon into a bowl.
• Return the pan to the heat, add the remaining olive oil then add the spring onion, chilli and garlic and sauté until cooked.
• Add the salmon to the pan along with the vegetables, water chestnuts and oyster or hoisin sauce and cook for further 3-5 mins.
• Serve mixture in the lettuce cups and add some bean sprouts.

• Pre-heat the oven to 180°C. Place the sweet potato wedges onto a baking tray and drizzle with 1 Tbsp Olive oil, add some paprika and garlic and mix to coat all the fries and bake in the oven for approx 45-50 mins, until crispy.
• Generously Rub salt into salmon skin and heat oil in non-stick fry pan. When the sweet potatoes have about 10 mins remaining to cook, cooking the salmon fillets skin side down for 5 mins until the skin goes crispy then turn and cook for a further 5 mins.
• Serve salmon with sweet potato fries, cup of salad and mayonnaise.

• Heat oil in a non-stick fry-pan and cook the salmon fillets for approximately 5 mins
• Whilst the salmon is cooking, combine the brown sugar, mirin and soy sauce in a small bowl and then add to the pan.
• Turn the salmon fillet and cook for a further 5 mins, or to your liking.
• Mix salad ingredients together and serve with the salmon.

• Pre-heat the oven to 180°C. Coat a 20cm loose-based tart tin with cooking oil spray.
• Line the base with a sheet of pastry and lightly coat it with cooking oil spray before placing the next sheet of pastry on top. Continue this with the remaining pastry sheets. Place on a baking sheet and bake for 8 mins, until lightly golden
• Place the remaining ingredients in a bowl and mix to combine, seasoning well with salt and pepper. Gently pour the salmon mixture into the cooked pastry case.
• Reduce the oven temperature to 160°C and bake for 35 mins or until the salmon filling is set.
• Serve slices of the tart accompanied with a green salad and lemon wedges.

• Place garlic, cumin, coriander, chilli powder, paprika, salt and pepper in a small bowl and combine.
• Place each salmon portion into the spice mix, coating all four sides, and let sit for 15 mins.
• Heat oil in a non-stick fry-pan and cook the salmon fillets for approximately 10 mins, turning once. Once cooked, gently flake salmon into a bowl.
• Place a spoonful of chucky salsa, avocado onto warmed tortillas, add salmon and enjoy!

• Heat oil in a non-stick fry-pan and cook the salmon fillets for approximately 10 mins, turning once. Once cooked, gently flake salmon into a bowl.
• In a saucepan with boiling water, add a pinch of salt and cook the pasta until tender. Drain and return to the pan.
• Add the flaked salmon, yoghurt and tomatoes and gently mix through. Gently reheat until warmed through, for 3-5 mins.
• Serve with a salad.

• Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side.
• Once the salmon is cooked, flake the salmon fillet into a bowl with a fork and set aside.

For the dressing, mixing the oil, vinegar and lemon in a bowl.

• Mix salad ingredients in a bowl, add the flaked salmon and dressing mix, then season with salt & pepper and serve

• Heat oil in fry pan and cook the salmon fillet. Flake the salmon fillet and set aside.
• Boil, steam or microwave sweet potato and peas, separately, until tender. Drain and mash the sweet potato until smooth, mix in peas.
• Add salmon, 1/3 cup breadcrumbs, egg and shallots to the sweet potato mixture and stir to combine. Place remaining breadcrumbs on a plate.
• Shape 1/3 cup salmon mixture into a 2cm-thick patty. Roll in breadcrumbs to coat. Repeat with remaining mixture.
• Heat oil in a large non-stick frying pan over a medium heat and cook patties, in batches, for 2-3 mins each or until golden.
• Serve with lemon wedges and garden salad.

• Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
• Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side. Once cooked, flake the salmon fillet into a bowl and set aside.
• Mix the flaked salmon, sweet potato, zucchini, spring onions, almond meal, egg, lemon zest, juice, parsley, capers, Dijon, salt and pepper together in a bowl and place in fridge to chill for 20 mins.
• Shape 1Ttbsp of the chilled mixture into small patties. Repeat with the remaining mixture and put in fridge to chill for a further 10 mins.
• Heat remaining oil in a non-stick frypan on medium heat and cook patties for 3-4 mins each side and serve with some beetroot dip.

• 1. Preheat the oven to 200°C. Add the basil, rocket, nuts, water, salt with 2 Tbsp olive oil and ½ lemon juice
  

  in a food processor and combine.

  3. Lay the salmon fillets on a baking paper lined baking tray, skin side down, and drizzle with 1 Tbsp olive

  oil. Spread an even layer of pesto across each fillet. Cook in the oven for approx 10 mins, until the salmon

  is cooked through and the pesto crust has started to crisp.

  4. Whilst the salmon is cooking, combine salad ingredients and drizzle with the remaining olive oil and lemon juice.

  5. Remove salmon from the oven, plate with some salad, and serve.