• 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
• Salmon alla Romana with Gnocchi
• 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

This is a heading

Ingredients:

• 200g smoked Tasmanian Atlantic Salmon, sliced into strips
• 1 tablespoon butter
• 2 tablespoons light olive oil
• 4 spring onions, finely chopped
• 300g new potatoes, cooked until tender and cut into small chunks
• 2 cups baby spinach, roughly chopped
• 8 large eggs
• 2 tablespoons parmesan cheese, grated

Instructions:

• Pre-heat oven to 180°C.
• Heat oil and butter in a pan and lightly brown onion and potato.
• After 3 – 4mins stir in spinach until wilted and allow mix to cool.
• Whisk eggs with parmesan and combine with vegetables and salmon.
• Season to taste and gently spoon into a lined baking tray.
• Cook in oven for 30mins until top is browned

• Download the recipe PDF