Simple Salmon with Green Vegetable Broth

salmonThis recipe emerged when I arrived home hungry and opened the fridge to find a salmon fillet and a drawer full of green vegetables! It’s fast (10 minutes), it’s fresh and you’ll score 3 serves of veggies. Simple double up the quantities to serve 2.

This is a low carb dish, so if you’re coming back from the gym or a training session, or you want to make it more substantial, add in 50 grams of rice noodles when the vegetable stock starts simmering. The salmon is a great source of omega-3, which helps regulate inflammation in the body, and can even help with muscle soreness.


  • 1 salmon fillet
  • 2 tsp olive oil or butter (about 10 grams)
  • 1 leek, top and tail removed, thinly sliced
  • 2 giant handfuls of spinach
  • 2 big handfuls of kale, chopped (roll the kale into a ball and chop)
  • ~40 grams of frozen peas
  • 1 cup vegetable stock – around 300ml
  • 0.5 red chili, thinly sliced
  • handful of mint, thinly sliced and a few extra for serving
  • juice from quarter of a lemon
  • drizzle soy sauce (gluten free if necessary)
  • black pepper to taste
  • chilli oil and extra mint to serve

How to

  1. Heat your grill and place the salmon on a foil lined tray. Pop it under the grill and stick a timer on – it’ll take around 8-10 minutes maximum.
  2. Meanwhile, heat the olive oil or butter in a medium pan and sweat off the leek for a few minutes until it’s wilted.
  3. Add the vegetable stock, chilli, kale, lemon juice and soy sauce and bring to a simmer. Cook for around 2 minutes, then add in the peas and spinach – adding these last should help keep their colour. Cook for another 60 seconds the take off the heat and season with black pepper
  4. When the salmon is cooked through, pour the broth into a large bowl and place your salmon fillet on top. Serve with chilli oil and a little extra mint.

Nutrition info

Kcals: 368   Carbs:  8g    Protein: 31g    Fat: 22g