• 100g walnuts, finely chopped
  • 2 tbsp honey
  • 1 tsp cider vinegar
  • 1 tsp za'atar
  • 4 x 130g skinless salmon fillets
  • 1 large head of cauliflower, cut into florets
  • 100g soft goat's cheese
  • 320g tenderstem broccoli


  1. 1

    Preheat the oven to 200°C/gas mark 6. Mix together the walnuts, honey, vinegar and za’atar. Place the salmon fillets on a baking tray lined with greaseproof paper. Top each fillet with the walnut mixture, pressing down so it coats the skin. Bake in the oven for 12-15 minutes, until golden and crispy on top and the fish is opaque.

  2. 2

    Meanwhile, boil the cauliflower florets for 10-12 minutes until soft. Drain and return to the pan. Cook over a gentle heat for a couple of minutes to dry it out. Add the goat's cheese and mash with a potato masher, then season with black pepper.

  3. 3

    Meanwhile, steam the tenderstem broccoli for 8-10 minutes. Serve with the salmon and mash.

Nutritional Details

Each serving provides
  • Energy 2529kj 604kcal 30%
  • Fat 41.4g 59%
  • Saturates 7.4g 37%
  • Sugars 12.6g 14%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

15.3g carbohydrate 6.9g fibre 39.0g protein

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