• Light Meals

• Salmon Salad Niçoise
• Smoked Salmon Corn Fritters
• Smoked Salmon Pizza
• Salmon Tortillas
• Smoked Salmon Egg Rolls
• Asian Style Salmon Salad
• Tomato & Basil Cutlets
• Salmon & Spinach Frittata
• Asian Style Salmon Patties
• Salt & Pepper Salmon

• Main Meals

• Oven Baked Salmon with Vegetables
• Poached Salmon Cutlet
• BBQ Steak with Rocket & Potato Salad
• Rigatoni with Salmon, Baby Spinach, Capers & Chilli
• Salmon, Ricotta, Zucchini & Pea Spaghetti
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• Salmon, Feta & Sweet Potato Pasta
• Salmon, Leek & Potato Pie
• Udon Noodles
• Salmon with Baby Bok Choy
• Teriyaki Salmon Skewers
• Roast Salmon
• Cutlets with Mushroom Risoni
• Salmon with Lemon Pilau
• Cannelloni with Napoli & Basil
• Lentil & Prosciutto Cutlets
• BBQ Salmon

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Ingredients:

• 4 x 120g Tasmanian Atlantic Salmon fillets
• 440g potatoes, peeled and thinly sliced
• 220g parsnips, peeled and thinly sliced
• 2 tablespoons light olive oil
• 4 sprigs of fresh thyme
• 4 spring onions, trimmed
• Lemon wedges

Instructions:

• Pre-heat the oven to 220°C.
• Place potato and parsnip in greased baking dish and drizzle over half the oil.
• Cook for 20mins and flip for 10mins more until soft.
• Place thyme, onions and salmon on top of baked vegetables.
• Season, drizzle over remaining oil and bake for a further 8 – 10mins until salmon is cooked.
• Serve with lemon.

• Download the recipe PDF