It's no surprise that Salmon is a superfood. The combo of omega-3's, selenium, and vitamins A and D are key for improving immunity, both in the short and long term. Digging into at least two servings per week can reduce your risk of chronic illnesses like heart disease, diabetes and cognitive decline.
Packed with protein - just one four ounce serving has 26 grams of protein, which can help you fill up, curb cravings and stay satisfied for less saturated fat than meat.
Salmon is also a source of potassium, an important mineral for balancing blood pressure and benefiting heart health.
What better way to serve this superfood fish than with one of our dressings or marinades to add zesty taste or a spicy kick.
Smoked Salmon, Lemon & Chilli Spaghetti
Serves 2 generous portions
A super simple pasta supper with just a little heat, flavoured with fresh citrus and herbs
1-2 tbsp Lincolnshire Drizzle Lemon Dressing
1 red chilli, deseeded and finely chopped
120g pack smoked salmon trimmings
Cook the spaghetti for 10 mins or following pack instructions until al dente, throwing in the peas for the last couple of minutes of cooking time.
Meanwhile, gently heat the Lemon Dressing in a wok or large frying pan and briefly fry the chilli to soften it.
Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the Dressing until well mixed. Add the salmon, then toss again. Season well with salt & black pepper.
Chilli Baked Salmon with Peppers
Spicy Sweet Chilli adds a little zip to the delicate salmon and sweet peppers.
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
8 spring onions, trimmed and cut into 1cm pieces
4 80g portions of salmon, steaks or fillets
8 tbsp Sweet Chilli Dressing
Cut 4 squares of silver foil (approx 45cm square) and divide the peppers and spring onions between them. Place the fish on top, drizzle over the Sweet Chilli Dressing, at least 2tbsp on each.
Fold the foil into a sealed parcel, place on a baking sheet and bake in a preheated oven Gas 6, 200°C, fan 180°C for 15 minutes.
Place the salmon and peppers on top on plates. Serve with boiled new potatoes or rice.
Yum! All the spices of Cajun cooking in one dish with a fresh citrus salsa to cool it down.
2 salmon fillets
4tbsp Lincolnshire Drizzle Cajun Sauce
For the salsa
1 ripe avocado, peeled and diced
handful cherry tomatoes, quartered
2 spring onions, sliced
2-3tbsp Lincolnshire Drizzle Lemon Dressing (or Sweet Chilli if you like spice)
bunch of coriander, half roughly chopped, half picked into sprigs
Put the salmon in a bowl, pour over the Cajun Sauce so it’s completely coated. Leave for 30 minutes.
Heat a griddle pan to high, , then sit the salmon, flesh-side up, on the tray. Cook for 7-8 mins, turning half way through, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.
Salmon is also delicious drizzled with our Orange & Ginger Dressing before cooking and served with stir fry veg & rice.
Or try baking salmon fillets in our Balsamic Dressing and serving with salad leaves & new potatoes drizzled with more dressing.
Top Salmon fillets with our Pesto and bake. Serve with pasta drizzled with some of our Lemon Dressing.