691.27 165 8.73 10.18 8.32 2.69 140.70
kJ kCal Protein Fat Carbohydrate Fibre Sodium (mg)


  • 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


  1. Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
  2. 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.
  3. 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.
  4. Shape 1Ttbsp of the chilled mixture into small patties. Repeat with the remaining mixture and put in fridge to chill for further 10 mins.
  5. 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.



Salmon is a great natural source of Vitamin E; a nutrient which studies have shown are crucial for maintaining Super Vision. Salmon is also a source of a number of powerful antioxidants including lutein, zeaxanthin and astaxanthin specifically known for their link to eye health with regular consumption of Omega-3 rich fish is associated with a reduced risk of developing macular degeneration in the eye.