Salmon is a tasty fish that's simple to cook and rich in healthy fats. This recipe helps you take in more calories, while still feeling light on your stomach. See all our recipes for people living with cancer.
This recipe has been designed by Sarah Drabble. It is taken from Eat Well During Cancer, our booklet helping you to cope with the side-effects of cancer.
- 30g chopped hazelnuts
- 30g oats
- 10g pumpkin seeds
- Small handful fresh coriander
- ½ lime, zest only
- 7 teaspoons rapeseed oil
- Freshly ground black pepper, to taste
- 2 salmon fillets
- 2 medium potatoes, suitable for mashing, peeled and cubed
- 2 tablespoons whole milk
- 160g frozen peas, cooked as instructed
- 35 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 180ºC/Fan 160ºC.
- Add the hazelnuts, oats, pumpkin seeds, fresh coriander, lime zest and 4 teaspoons of the oil to a blender. Season with black pepper and pulse for about a minute.
- Place the salmon, skin-side-down, on a foil-lined baking tray. Spoon half the crust on top of each fillet and gently pat it down.
- Place the salmon in the oven and bake for 20 minutes.
- While the salmon cooks, put the potatoes in a large saucepan and cover with cold water. Place over a high heat and bring to boil. Reduce the heat, cover and allow to simmer for about 15 minutes until cooked.
- Remove the potatoes from the heat, and drain carefully. Add the milk and the remaining oil, then mash until smooth.
- Transfer the cooked salmon, mashed potato and cooked peas onto two serving plates and serve.