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  • Lunch
  • 4
  • 15 minutes


4 x 100g salmon fillets, skin off
1 avocado, deseeded, cubed
15g cashews, unsalted
2 cloves garlic, crushed
½ cup coriander, chopped
1 lime, juiced
100g cherry tomatoes, quartered
¼ red onion, diced
400g canned 4 bean mix, drained, rinsed
1 tbs vinegar
½ lime, sliced as decoration
Freshly ground black pepper

Nutritional Information (per serve)

  • 1724 kJ / 410 cal
  • 11g
  • 35g
  • 23g
  • 5g
  • 7g
  • 265mg

Herb Crusted Salmon with Salsa

This dish is packed full of polyunsaturated and monounsaturated fats which help reduce the risk of heart disease. Fish like salmon are very nutritious and should be enjoyed three times per week. Fish contains protein, zinc, selenium, iodine and vitamin A. Having fish regularly not only reduces the risk of heart disease but may also reduce a person’s risk of prostate cancer, dementia and some inflammatory conditions.

  • Step 1

    Preheat oven to 200°C (fan forced, or 220°C if not fan forced).
  • Step 2

    In a food processor, add half the avocado, cashews, garlic, half the coriander and the juice of half the lime. Process until a smooth paste is formed.
  • Step 3

    Place salmon on a baking tray, lined with baking paper.
  • Step 4

    Press the pesto mixture on top of each piece of fish.
  • Step 5

    Bake for approximately 10-15 minutes, until salmon has cooked through and pesto on top starts to change colour.
  • Step 6

    In a bowl, mix together remaining avocado, coriander, tomatoes, onion and 4 bean mix.
  • Step 7

    Squeeze some fresh lime and pour vinegar over the top as a dressing.
  • Step 8

    Serve with sliced lime and freshly ground black pepper and a few coriander leaves as decoration.