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Crispy Skinned Salmon with Lemon, Asparagus and Green Bean Salad

Did you know salmon is full of mood-boosting properties? It’s essential fatty acids (omega-3s) feed your brain essential nutrients that it cannot produce itself. Next time you’re feeling low, cook up a storm with this simple dish, and feel better in no time.





  • 2 x 150g sustainably caught Tasmanian salmon fillets (skin on)
  • 1 bunch organic asparagus
  • 100g green beans, trimmed
  • 1 zested lemon
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon lemon infused olive oil
  • 1 tsp Himalayan sea salt flakes
  • fresh cracked black pepper, to taste


  1. Pre-heat oven to 160 degrees.
  2. Add coconut oil to a frying pan over a medium heat and allow to melt.
  3. Prep the salmon by patting skin side with a paper towel and seasoning with salt flakes.
  4. When the oil is hot, add salmon to pan skin-side down, and cook for 2-3 minutes until skin is evenly browned.
  5. Remove from heat and place pan in the oven for 6-8 minutes.
  6. Meanwhile, steam asparagus and green beans for 5 minutes until al-dente.
  7. Add greens to plate, drizzle with oil and squeeze over juice of half the lemon.
  8. Remove salmon from the oven. Salmon should be just flaking but pink in the centre. Serve over greens, skin-side up, with an additional wedge of lemon.
  9. Top with zest, season with freshly cracked black pepper and serve immediately.


Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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