2970.60 711 49.10 39.20 29.20 14.10 589.60
kJ kCal Protein Fat Carbohydrate Fibre Sodium (mg)


  • 2 Tassal  Salmon portions, skin-off
  • 400g pumpkin, peeled
  • 4 garlic cloves, left whole with skin on
  • 1 tsp extra virgin olive oil
  • 1 ½ lemons, juiced
  • 200g baby spinach leaves or rocket
  • 1 shallot, thinly sliced
  • 25g slivered almonds
  • 100g feta, crumbled
  • 100g cous cous, cooked
  • Bunch of asparagus, blanched & refreshed


  1. Pre-heat oven to 200°C. 

    Cut salmon and pumpkin into 3cm cubes.
  2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 minutes or until golden brown
  3. Remove and allow to cool. Mix lemon and oil together and then add the salmon. Cook salmon in a pan on medium heat and then let cool
  4. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with dressing.



We often hear about the link between a high intake of Omega-3 fats and healthy skin because Omega-3 fats are heavily involved in new cell development, acting like an inbuilt moisturiser for the skin. We don't often hear that salmon is also a super source of Vitamin E, providing almost half of our daily requirement in a single serve. Vitamin E is one of the most powerful antioxidants we can consume, helping to fight off free radical molecules and give our skin, hair and nails a Super Sparkle.