Sesame crusted salmon with avocado salad


Ingredients (serves 2)

  • ½ tbsp olive oil
  • 2 fresh salmon fillets (150g each) with skin off
  • 2 tbsp sesame seeds


  • fresh garden salad, eg, baby spinach, red onion, tomato, cucumber
  • ½ avocado, sliced lengthways
  • 1 tbsp sour cream or natural yoghurt
  • juice of ½ a lemon
  • 1 tsp wholegrain mustard


1. Cut the salad ingredients, then fill half of each plate. Top with the avocado.

2. For the dressing, mix sour cream, lemon juice and mustard in a small container. Set aside.

3. Heat the olive oil in a non-stick pan over low heat. Sprinkle one side of each salmon fillet with sesame seeds and place the salmon, sesame seed side down, into the pan. Cook slowly on low heat for 5–6 minutes or until the sesame seeds are golden. Do not overcook, as the sesame seeds will taste bitter. Turn the salmon; cook the other side for a further 3–4 minutes or to your liking.

4. Serve up the salmon next to the salad and drizzle with the dressing.

Recipe provided courtesy of Kate Freeman – The Healthy Eating Hub

Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.

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