Prep: 15 mins | Cook: 20 mins | Serves: 2

Nutritional Information (per serve): Energy: 1307kJ | Protein: 26.8g | Fat: 20.8g | Fibre: 2.4g

Suitable for: Pescatarian, Wheat Free, Gluten free, Dairy Free, Low FODMAP (use garlic infused olive oil, and remove garlic and onion)


How to Serve

Served on a bed of fresh leafy green vegetables, and toss through some brown rice or quinoa to boost the fibre.

  • 2 x 120g fillet of salmon, skin off
  • 1 cup cherry tomatoes, halved
  • 1 clove garlic, crushed
  • 2 sprigs of fresh thyme
  • 10 basil leaves
  • 1/2 leek, chopped into rings
  • Juice of 1 lemon
  • Drizzle of extra virgin olive oil
  • Cracked pepper and salt to taste


  1. Preheat oven to 200˚C
  2. Grease an oven proof baking dish with a little olive oil. Place leek on base of dish, then arrange salmon on top of foil. Rub crushed garlic onto salmon and sprinkle with salt and pepper.
  3. Arrange the thyme, basil leaves and cherry tomatoes on top of the salmon.
  4. Pour lemon juice ver the top and drizzle with olive oil, then place lid on oven dish.
  5. Bake in the oven for 20 minutes.