10 Healthy and Super Easy Salmon Dinner Recipes

Forget about kale, Salmon is one of the most nutritious foods on the planet, the ultimate superfood. Including salmon in your diet will boost your mind and body in many ways thanks to its nutrient density.

If you’ve been on a big push to eat less red meat, Salmon is most certainly a wonderful alternative. It is one of the most balanced sources of protein, rich in Omega-3, and a range of B group vitamins which help protect your brain. It’s rich in Omega-3 fats and rich in selenium which helps build your immunity. Last but not least, Salmon is also rich with antioxidants which helps improve your skin and hydration.

Thank you to leading Australian nutritionist, Susie Burrell, and Tassal for allowing me to share these mouthwatering Tassal Super Salmon recipes with you. Enjoy!

Salmon & Ricotta Tart

Easy Salmon Recipes

Salmon Lettuce Cups

dairy-free | nut-free | egg-free 
Servings: 4

Ingredients

  • 2 Tassal Tasmanian Fresh Salmon Fillets skin-off
  • 2 tsp olive oil
  • 4 spring onions finely diced
  • 1 red chilli finely sliced
  • 1 Tbsp garlic finely diced
  • 1 carrot coarsely grated
  • 1 zucchini coarsely grated
  • 1 small can water chestnuts
  • 2 Tbsp oyster or hoisin sauce
  • 1 cup bean sprouts
  • 8 lettuce cups

Instructions

  • 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.

Crispy Skin Salmon and Sweet Potato Fries

dairy-free | nut-free | egg-free 
Servings: 4

Ingredients

  • 4 Tassal Tassie Fresh Salmon Fillets skin on
  • 2 Tbsp olive oil
  • 1 kg purple sweet potatoes rinsed and cut into fries
  • 1 tsp paprika
  • 2 garlic cloves diced
  • Salt and pepper to taste
  • 4 Tbsp mayonnaise to serve
  • 4 cups of mixed salad to serve

Instructions

  • 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.

Sweet & Sour Salmon

dairy-free | nut-free | egg-free
Servings: 2

Ingredients

  • 1 x 260g Tassal Tassie Fresh Salmon Fillets skin off
  • ¼ cup brown sugar
  • ¼ cup mirin
  • ¼ cup salt reduced soy sauce
  • 1 cup red cabbage washed and shredded
  • 1 cup spinach washed
  • 1 small carrot grated
  • ½ cucumber sliced
  • 2 spring onions sliced

Instructions

  • 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.

Salmon & Ricotta Tart

nut-free

Ingredients

  • 200 g Tassal Tassie Smoked Salmon roughly chopped
  • Cooking oil spray
  • 4 sheets filo pastry
  • 150 g low fat ricotta cheese
  • 3 Tbsp dill finely chopped
  • 2 eggs lightly beaten
  • ½ cup low fat milk
  • Green salad to serve

Instructions

  • 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.

Salmon Tacos

gluten-free | dairy-free | nut-free | egg-free | wheat-free
Servings: 4

Ingredients

  • 4 Tassal Fresh Tassie salmon fillets skin-off
  • 10 corn tortillas warmed
  • 2 cloves of garlic crushed
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander powder
  • ½ tsp ground chilli powder
  • 1 tsp smoked paprika
  • Pinch of salt
  • 1 tsp pepper
  • 1 tsp extra virgin olive oil
  • 1 jar chunky tomato salsa
  • 1 large avocado deseeded, peeled and diced, to serve

Instructions

  • 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!

Creamy Salmon & Tomato Pasta

nut-free | egg-free
Servings: 4

Ingredients

  • 1 x 260g Tassal Tassie Fresh Salmon Fillet skin off
  • 1 tsp olive oil
  • 2 cups wholemeal pasta
  • 100 g natural yoghurt
  • 2 to matoes chopped
  • 2 cups mixed salad for serving

Instructions

  • 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.

Salmon & Avocado Chopped Salad

gluten-free | dairy-free | egg-free
Servings: 1

Ingredients

  • 1 Tassal Tassie Fresh Salmon Fillet skin-off
  • 1 cup cos lettuce shredded
  • 1 cup kale chopped
  • 5-7 cherry tomatoes halved
  • ½ cup chickpeas
  • ¼ avocado diced
  • 5 pecans roughly chopped
  • Salt & pepper to season

Dressing

  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar Juice of ½ lemon

Instructions

  • 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

Salmon & Sweet Potato Patties

gluten-free | dairy-free | nut-free | wheat-free
Servings: 1

Ingredients

  • 1 Tassal Fresh Tassie Salmon fillet skin-off
  • 1 tsp olive oil
  • 1 cup purple sweet potato chopped
  • 1/3 cup frozen peas
  • ½ cup breadcrumbs
  • 1 egg lightly beaten
  • 1 green shallot thinly sliced
  • 1 tsp olive oil

Instructions

  • 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.

Mini Salmon Patties with Beetroot Dip

dairy-free | nut-free | wheat-free
Servings: 24 makes

Ingredients

  • 1 x 260g Tassal Tassie Fresh Salmon Fillet skin-off
  • 3 tsp olive oil
  • 1 purple sweet potato washed
  • 1 zucchini coarsely grated (if moist, squeeze out excess moisture)
  • 1 spring onion
  • 1 Tbsp almond meal
  • 1 egg
  • Juice and zest from ½ lemon
  • 1 Tbsp fresh parsley chopped
  • 1 tsp capers chopped
  • ½ tsp Dijon mustard
  • Pinch of Salt and pepper
  • 1 tub of Beetroot Dip from the dip aisle of the supermarket

Instructions

  • 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.

Pesto Crusted Baked Salmon with Salad

Course: Main Course
Keyword: Salmon, Salmon recipe
Servings: 4

Ingredients

  • 4 Tassal Tassie Fresh Salmon Fillets, skin-on
  • 1 handful fresh basil leaves
  • 1 handful fresh rocket leaves
  • 1/4 cup brazil nuts, roughly chopped
  • 1/4 cup water
  • 1 pinch salt
  • 2 tbsp pine nuts
  • 4 tbsp olive oil
  • Juice of 1 1/2 lemons
  • 2 cups red cabbage, shredded
  • 2 cups baby spinach leaves
  • 1 red capsicum, sliced
  • 1 small cucumber, sliced
  • 4 small beetroots, cooked or 1/2 tin baby beetroots, quartered

Instructions

  • 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.

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10 healthy and super easy salmon recipes
10 Super easy salmon dinners

Eva Lewis (The Multitasking Woman)

Eva Lewis (The Multitasking Woman)

Eva is the Editor and Owner of The Multitasking Woman. She always has her fingers in many different pies but wouldn't have it any other way. Eva is self-employed as a content writer, copywriter and social media manager and is a Mum to her seven-year-old son, two-year-old daughter, five chickens, Benny the dog and wife to Mr G. They all live happily, mid-renovation, in their little worker's cottage in Ipswich, Queensland, Australia.
Eva Lewis (The Multitasking Woman)

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