765.36 183 21.58 7.06 6.26 3.26 558.36
kJ kCal Protein Fat Carbohydrate Fibre Sodium (mg)


  • 3 x 95g Tassal Premium Tasmanian Roasted Atlantic Salmon in Springwater, drained
  • 1/3 cup sweet potato, cooked
  • 1 zucchini, coarsely grated (if moist, squeeze out excess moisture)
  • 1 spring onion
  • 1 Tbsp almond meal
  • 1 egg
  • Juice and zest from 1/2 lemon
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp capers, chopped
  • ½ tsp dijon mustard
  • Salt and pepper
  • ½ tsp olive oil


  • 2 cups mixed salad leaves
  • 1 tomato, chopped
  • ½ cucumber, chopped
  • Lemon juice to dress leaves


  1. Mix Tassal salmon, sweet potato, zucchini, spring onions, almond meal, eggs, lemon zest, juice, parsley, capers, Dijon, salt and pepper together in a bowl and place in fridge to chill for 20 mins.
  2. Shape chilled mixture into patties and put in fridge to chill for 10 mins.
  3. Heat oil in a non-stick fry-pan on medium heat and fry patties for 5 mins each side.
  4. Serve with salad & enjoy!

Recipe courtesy of dietician Susie Burrell




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.