The finest Australian salmon topped with a salsa verde made with basil, mint, capers, garlic and dijon mustard. Served with a mashed cauliflower that tastes similar to mashed potatoes but with fewer carbs. Packed full of flavour, this is a healthy must try dish!

30 Minutes. Gluten Free. Dairy Free. Just 442 Calories Per Person. 

Serves 2.

2 x 180g Australian salmon fillets
3 sprigs parsley
3 sprigs mint
3 sprigs basil
1 tablespoon capers
1 clove of garlic
1/2 tablespoon dijon mustard
1 lemon
500g cauliflower

Pre heat oven & prepare salmon
Preheat oven to 200ºC on fan bake. Season salmon with salt, pepper and drizzle all over with a little olive oil. When oven is at 200ºC, place Salmon skin side down on a lined baking dish on the middle rack and bake for 10 minutes.

Make mash
Bring a large saucepan of water to the boil over high heat. Chop cauliflower into golf ball sized pieces and cook for 10 minutes or until cauliflower is very tender. Drain and return to saucepan. Add 20g butter and mash until almost smooth. Season with salt and cracked black pepper.

Make salsa verde
To make the salsa verde, finely chop parsley, mint, basil, capers and garlic or whizz briefly in a food processor. Place in a bowl and whisk with mustard, 1/2 lemon juice and olive oil, adding enough oil to make a paste-like consistency. Season well with salt and pepper.

To serve
Place mash on plate, top with salmon and spoon over salsa verde. Serve with a wedge of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

January 21, 2016 by Timothy Ryder
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