Working time: Mon – Fri: 08:00AM – 4:30PM

Roasted Salmon and Mexican Salad

Roasted Salmon and Mexican Salad

Salmon is a good source of lean protein and is low in saturated fats. It is also packed with Omega-3 fatty acids and vitamin B12. This is the perfect meal to keep you satisfied longer to help avoid the urge to graze


  • 2 x 150g Salmon fillets, skin off
  • Cooking oil spray
  • 2 x ears of corn, kernels removed
  • 3 x long green shallots, trimmed and sliced
  • 2 x cloves of garlic, crushed
  • 2 x Roma tomatoes, diced
  • 1 x 400g can (no-added salt) four bean mix, rinsed and drained
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon lime juice
  • 1 cup steamed green beans
  • Lime wedge to serve


  • Preheat the oven to 180 degrees. Line a large baking tray with baking paper. Place salmon onto the prepared tray and bake for 12-15 minutes, or until cooked to your liking.
  • Meanwhile, spray and large deep frying pan with oil and place over a medium to high heat. Cook corn kernels, shallots and garlic, stirring for 2-3 minutes. Add tomatoes and four bean mix, and cooking stirring for a further 2 minutes, or until heated through.
  • Remove from the heat, stir through parsley and lime juice. Season with ground black pepper. Serve salmon with bean and corn salad, steamed green beans and a wedge of lime.
Serves 6
**Adapted from the healthy chef 
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