Serves: 4

Nutritional Information Per Serve:

  • Calories 339
  • Protein 33.5 g
  • Fat Total 20.7 g (Saturated 3.9 g)
  • Carbs: 2.9 g


  • Juice from 1 lime
  • 1 clove of garlic, crushed
  • 2 tablespoons soy sauce (salt reduced)
  • 1 small red chilli, finely chopped
  • 2 tablespoons olive oil
  • 4 x 160 g salmon fillets

Thai Herb Salad:

  • 1 Lebanese cucumber, halved lengthways, seeds removed and sliced thinly
  • 150 g grape tomatoes, halved
  • 1/2 cup loosely packed basil leaves
  • 1/2 cup loosely packed mint leaves
  • 1/2 cup loosely packed coriander
  • 1 cup bean sprouts
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce (salt reduced)
  • Chopped red chilli (optional)


  1. To prepare salmon: In a large bowl combine lime juice, garlic, soy sauce, chilli and 1 tablespoon of the oil. Mix with a fork. Place salmon fillets in the bowl and coat thoroughly in the marinade. Set aside for 30 minutes in the fridge.
  2. Heat remaining oil in a large frying pan on high. Cook salmon until golden and crispy on the outside but pink on the inside.
  3. Combine all the salad ingredients in a large bowl and toss to combine. Serve salmon on top of salad with extra chilli on top if desired. Drizzle any extra dressing over the salmon.