Baked Salmon with Herb Salad

We love Salmon! And our Tasmanian salmon is the highest quality Atlantic salmon you can find. Not only is salmon versatile and delicious, it is one of the best sources of Omega-3 fatty acids, rich in protein and contains necessary B vitamins and minerals needed to maintain a healthy diet. 

We love this fresh, herby salmon salad dish for an easy mid-week dinner, or a light, weekend lunch.

Ingredients: Serves 4

  • 2 x 300g Tassal Tasmanian Fresh Salmon fillets – skin off
  • 2 cups butternut pumpkin, diced
  • Juice of ½ lemon
  • 2 tbsp. flat parsley, finely chopped
  • 2 tbsp. basil, finely chopped
  • 1 garlic clove, crushed
  • 1 cup cannellini beans
  • 4 cups rocket

Method:

  1. Cook Tassal salmon and diced pumpkin with a little olive oil in oven at 180°C for 30 minutes.
  2. While the salmon is cooking put the lemon juice, parsley, basil, garlic, mustard and olive oil in a food processor and blend together to make a smooth sauce.
  3. Rinse the cannellini beans and gently heat in a small saucepan until warm.
  4. Add half of the sauce to the beans and then toss with the rocket and add roasted pumpkin.
  5. Use the rest of the sauce to pour over the salmon fillets and serve.

This recipe is courtesy of Tassal Tasmanian Salmon.

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