Spiced South West Salmon and Salsa

A salmon serve a day truly keeps the doctor away. The high-quality protein to promote healthy muscle mass, the omega 3s to support cardiovascular health and brain function as well as loads of other minerals to keep you stronger for longer. 

This smokiness of the spiced salmon is wondrously cut through with the fresh-ness of the salsa and the broccolini will happily soak up the juices and be the crunchy companion of your dinner’s dreams. 


  • 2x 100g salmon fillets:
  • bunch of broccolini 
  • a zucchini
  • ½ tsp nutmeg
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • ½ tsp cayenne pepper
  • Sprinkle of salt
  • Simple Salsa:
  • 2 tomatoes 
  • ½ red onion
  • Handful of fresh parsley 
  • Juice of ½ lemon
  • Salt and pepper to taste


  1. If using a conventional oven, set to preheat at 200 degrees Celsius and line a baking tray. Slice zucchini into halves and salt, allow to ‘sweat’ whilst all else is happening.
  2. Blend the above mentioned portions of nutmeg, salt, cayenne pepper, sweet & smoked paprika in a small bowl. Once blended, evenly coat the salmon in the spice mix. Arrange salmon portions and zucchini on the baking tray and pop into the oven for 15-18 minutes (depending on your oven and how you like your salmon cooked.) If using an air fryer, simply select the fish button or set to 11 minutes at 210 degrees Celsius.
  3. While this is baking the salsa can be made by rustic chopping of the tomato and onion into cm-ish pieces, throw together in a bowl with the salt, pepper, lemon juice and parsley. Put to one side. Cut the end stems off your broccolini and pour boiling water till just covered, put on med-high heat for 3 minutes. 
  4. Once salmon is cooked, remove from the oven and arrange on the plates alongside the broccolini, zucchini  and salsa. 

Macros: The above makes two serves, the below are per serve

Each: 304cal 23gP 12gF 25gC

Hot tip: Make enough salsa to keep extra in a jar for the next day for a fresh and handy addition to your lunches or snacks. 

Hot tip two:

A smaller portion at dinner means more calories left over for dessert.
Chocolate, peanut oats with berries is my go-to

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