Eat This Moroccan Salmon Recipe Because We All Need More Oily Fish In Our Lives

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Despite constant campaigns to get us to eat more fruit and veg, most adults in England don’t eat five portions a day – just 28% manage it, according to the 2018 Health Survey for England.

Another piece of dietary advice that regularly goes unheeded is the NHS recommendation that adults eat at least one portion of oily fish a week. That’s because the long-chain omega-3 fatty acids oily fish contains can improve your heart health.

There are many reasons why you might not be able to hit this oily fish goal, but if your excuse is that you have no good recipes to use, then we have good news! This Moroccan salmon recipe from Flora has been created as part of the company’s Get Towns Active campaign. Naturally the recipe recommends using Flora, but we’re pretty sure you can sub in your butter/marge of choice without affecting the final dish.

Ingredients (Serves Two)

  • 2 salmon fillets
  • 30g Flora Buttery
  • 1tsp ground coriander
  • 1tsp cumin
  • 1tsp paprika
  • 1tsp ground ginger
  • 1tsp cinnamon
  • 1 courgette
  • 1 pepper
  • 1 red onion
  • 1tbsp olive oil
  • 1tsp dried mixed herbs
  • 2 large baking potatoes
  • 2tbsp low-fat yogurt
  • 2tsp lemon juice
  • ½ garlic clove, crushed
  • Handful of fresh mint


  1. Preheat the oven to 180°C fan/gas 6.
  2. Cook the baked potatoes in the microwave for five minutes. Meanwhile, chop the vegetables into chunks. Transfer to a roasting dish, drizzle with the olive oil and sprinkle over the mixed herbs.
  3. Put the vegetables and, on a separate tray, the potatoes into the oven for approximately 40 minutes, stirring the vegetables halfway through the cooking time.
  4. Make the yogurt dip by mixing the lemon juice, garlic and fresh mint. Leave in the fridge for the flavours to mingle while you prepare the fish.
  5. Mix the spices, salt and pepper and coat the top of the salmon fillets with the spice mix.
  6. About 15 minutes before the end of the cooking time for the vegetables and potatoes, melt 10g of Flora Buttery in a frying pan. Cook the salmon over a medium heat for about six minutes on each side (top and bottom), starting skin side down. Make sure the salmon is completely cooked through.
  7. Serve the salmon on a bed of roasted vegetables with a drizzle of yogurt dip, along with the baked potato topped with 20g of Flora Buttery.

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