Soy baked salmon with snow pea salad

Main Meals (Dinners)
Prep   15 min
Cook   15 min
  • Soy sauce, salt reduced, 1 tablespoon(s)
  • Ginger, fresh, 2 cm piece(s), peeled and grated
  • Garlic, 2 clove(s), grated
  • Red chilli, ½ chilli(s), thinly sliced
  • Asparagus, 1½ bunch(es), cut into 2cm lengths
  • Atlantic salmon fillet, raw, 300 g, 2 x 150g fillets
  • Snowpeas, 3 cup(s), thinly sliced
  • Spring onion, 3 medium onion(s), thinly sliced
  • Fresh mint, ½ bunch(es) leaves only, torn
  • Lime, 1 lime(s), juiced
  • Fish sauce, 1 teaspoon(s), reduced salt
  • Brown sugar, 2 teaspoon(s)
  • Sesame seeds, white, 1 tablespoon(s), or black if available


Preheat oven to 200°C (180°C fan forced).

Combine soy sauce, ginger, garlic and chilli in a small bowl.

Lay a large sheet of alfoil on your bench, and top with a large sheet of baking paper. Create a bed of asparagus in the centre, place salmon on top and pour over soy mixture. Carefully fold the alfoil around the fish to make an airtight parcel. Transfer the parcel to an oven tray and bake for 10-15 minutes.

Meanwhile, make the salad. Combine the snow peas, spring onion and mint in a large bowl. Stir together the lime juice, fish sauce and brown sugar in a separate bowl until sugar dissolves. Pour over the salad and gently toss.

Serve the salmon, asparagus and salad topped with sesame seeds.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1
Protein39.5 g
Total fat29.3 g
- Saturated fat6.1 g
Total carbohydrates12.4 g
- Total sugars9.5 g
Fibre8.5 g
Sodium690 mg