• 4 salmon fillet portions, approx 150g each
  • 1-2 red chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp soy sauce
  • 2 tsp honey
  • Juice from ½ juicy lime
  • Juice and zest from ½ orange

To serve

  • 1 tbsp vegetable oil 
  • 200g tender stem broccoli, thinly sliced 
  • 2 medium carrots, peeled and sliced into ribbons (approx 250g)
  • 200g mangetout, or use fine green beans, trimmed
  • Small bunch spring onion, thinly sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 tbsp dark soy sauce
  • Juice from ½ juicy lime
  • Juice from ½ orange
  • A sprinkle of sesame seeds


  1. 1

    Preheat oven to 200°C

  2. 2

    Season the salmon with salt and ground pepper. Place on a baking tray

  3. 3

    Combine the soy, chilli, garlic, honey, lime and orange and brush over the salmon

  4. 4

    Bake for about 10-15 minutes or until salmon is just cooked through, stirring back into the juices a few times to glaze all over

  5. 5

    While the salmon is cooking Heat the oil in a large nonstick frying pan or wok and stir fry the broccoli and carrots for 2 minutes. Add the mangetout, spring onion and garlic to the pan and stir fry for 2 minutes more

  6. 6

    Pour over the soy sauce and citrus juice and toss with the vegetables until they are lightly coated. Divide between four plates or wide bowls

  7. 7

    Top with the salmon and any juices. Sprinkle with a pinch of sesame seeds. Serve straight away. 

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 27.0g 39%
  • Saturates 4.7g 24%
  • Sugars 13.0g 14%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

15.0g carbohydrate 6.3g fibre 36.0g protein Two of your 5 a day

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