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Salmon w chilli + asian greens

Salmon w chili + asian greens.JPG

Salmon is one of my top 5 fertility foods because it is packed with key nutrients like iodine and omega-3's. 

Serves 2


2 Salmon fillets

1 tsp coconut or sesame oil

1 tbsp tamari

1 zucchini*

1 bunch bok choy*

1 cup brown or basmati rice, uncooked

Lemon rind, grated

1 red chilli, thinly sliced

Dash of good quality salt



Cook rice as per packet instructions (always cook extra rice which can go into meals later in the week or frozen so you’ve always got the base of a healthy meal on hand).

Turn the oven on to 180°C/350°F. Take a piece of foil or baking paper and fold up the edges slightly. Place your salmon in the centre and pour 2 tsp tamari, oyster sauce + lemon rind over the top.

Fold up the edges of your foil/paper to make a little enclosed parcel. Avoid any gaps as the steam will escape and cooking time will increase. Bake for 12 mins and rest for 2 – 3 mins.

Meanwhile, heat oil in a pan on a medium-high heat, then add your veggies, 2 tsp tamari, garlic and ginger. Sauté for 3 – 4 mins or until veggies are vibrant.

Plate up your rice, salmon, veggies + the yummy juices from your parcel. Scatter with chilli + a squeeze of lemon if you fancy.

* You can use any green veg here – sugar snap peas, asparagus, wombok cabbage, choy sum, spinach etc etc they all work well!