Orange and Ginger Salmon with Omega rich Carrot Salad

Orange and Ginger Salmon with Omega rich Carrot Salad

2 Servings

15 mins


Salmon, that one thing that we all know is good for us if it's from a reliable source. But Salmon alone can get a little boring, no? Not so with this zingy, warming ginger and orange marinade. Served up alongside this Omega-3 rich Carrot salad Ineke hides her Bare Biology Omega-3 in the dressing for an easy way to boost the families intake.

Orange and Ginger Salmon with Omega rich Carrot Salad


Two large pieces of wild salmon (about 240g total)

Juice ½ an orange

1.5cm piece of ginger, finely grated (I use a micro grater)

1 tbsp coconut aminos (I love to use the Biona one)

Cracked pepper

Sprinkle of sea salt

Omega-3 rich Carrot Salad


3 medium-large carrots

¼ cup each pumpkin and sunflower seeds

1 tbsp Bare Biology fish oil (I used the kids one)

1 tbsp Coconut Aminos


In a small dish (large enough to hold the salmon pieces) mix together your marinade ingredients. Place the salmon flesh side down and allow to marinate for at least a couple of hours in the fridge.


To cook

Heat a frying pan and place the salmon skin side down along with the marinade sauce and cook on low-medium heat for 5 minutes. Turn over and cook for a further 2-3 minutes or until just cooked through. Set to the side until ready to serve.


Serve alongside steamed broccoli and the omega rich carrot salad below.


Heat a saute pan on medium heat with the seeds and toast lightly. Set to one side.

Grate the carrots and place in a large bowl. Add to this the toasted seeds, fish oil and coconut aminos.

Mix together well.

Serve alongside protein of your choice and a favourite green vegetable.



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