Be sure to make certain your fish doesn’t come from an area which has high mercury levels in the water. I have used Tasmanian Atlantic Salmon.


1 head broccoli, chopped

1 bunch frilly kale (optional)

1 zucchini, chopped

1 cup green beans

1 cup asparagus

1 carrot, chopped

1 lime or lemon, juiced (for the sauce)

ground peppercorns to taste


Place some foil in a baking tray and place the Tasmanian Atlantic Salmon fillets onto the tray. Drizzle over the lime juice and grind the peppercorns onto the fish. Cover with the foil and bake for 30 minutes at 200 degrees (380F).

Place all the vegetables except the kale (if using) into a steamer and steam for 10 minutes. Add the kale and turn off the heat and allow all vegetables to continue to steam (off heat) for another 10 minutes.

For an alternate Thai flavour add the following marinade to the fish before cooking:

  • Juice from half a lime
  • 1 Tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp finely chopped lemongrass
  • 1 tsp fresh grated ginger
  • chili powder to taste (optional)



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