Salmon Superbowl

This nutritious meal is super simple to whip up in under 15 minutes and offers a bowl full of nutrient dense ingredients that not only looks so exciting and colourful but also taste divine. This is simple, fast food at it’s best.

The combination of crisp steamed seasonal vegetables, creamy avocado smash and melt-in-your-mouth pan fried salmon, topped with a zesty lemon and herb dressing is simply sensational. And take my word for it, this meal will take you less than 15 minutes from the minute you start prepping, making it a winner of a weekday dinner.

Serves 2



2 salmon fillets – skin on

2 handfuls of spinach / rocket leaves

1 bunch of fresh asparagus spears

1 small head of broccoli

1 avocado

1 tbsp coconut oil (or butter/ghee)

Zesty Citrus Dressing

Juice of 1 lemon

1 tsp dried oregano (or Zaa’taar mixed herbs)

1 tsp tamari (or soy sauce)

2 tbsp olive oil



Boil water in a large saucepan with colander.

Melt 1 tbsp oil (coconut or ghee/butter) in small frypan over medium heat.

Cut up asparagus and broccoli into bite-sized pieces and steam over the boiling water for 2-3 minutes. Remove from the heat and place in cold water to stop them cooking further.

Place salmon, skin side down, in heated fry pan and cook for 3-4 minutes (lid on). Flip salmon and cook for another 3 minutes (or until cooked to your liking).

Whilst salmon is cooking, slice the avocado and season with some salt to taste, set aside and then make the dressing by placing all ingredients in a jar and shaking to combine.

Now on to assembling. Place the spinach/rocket leaves at the base of the bowl, place half the avocado into each bowl, then add the steamed vegetables to take up 1/4 of the bowl. Add the salmon fillet to the remaining half of the bowl and drizzle over dressing. Season to taste.

I also like to add a little fermented vegetables and a sprinkle of hemp seeds or sesame seeds to the top of my salmon for a little extra deliciousness. Enjoy.


Green Hummus

Hummus is one of those condiments that can really add an extra element of deliciousness and interest to your plate when done well, yet so many of us only use it as a dip for vegie sticks and crackers. Hummus can be so much more. It can be dolloped on top of salads to make a plain salad much more appealing, spread on homemade wraps and burgers as an extra taste sensation, added on the side of a roast vegie dishes or as a way to spice up my morning omelette, or even lathered over sourdough and topped with fresh tomato as a top way to start the day. It sure is one versatile condiment.

Learning how to make a good homemade hummus is pretty simple, and is cheap as chickpeas! As well as having the satisfaction you made it yourself, you are also able to control what goes into the mix avoiding the nasties that can make their way into some commercially produced hummus products.

Traditional hummus consists of 4 main ingredients, chickpeas, garlic, olive oil and tahini (sesame seed paste). This hummus recipe takes these base ingredients and raises the bar in terms of flavour and nutritional stakes by adding to the mix some baby spinach and sweet cherry tomatoes. Season with a touch of salt, blitz away in a blender or food processor and you have your own homemade green hummus in a minute. Yep, it’s that simple.

This hummus lasts for up to one week in an airtight jar in the fridge, but with so many ways to incorporate this condiment into your daily meals and snacks, I guarantee it won’t last the week. It’s that good.

So here you have it, Homemade Green Hummus. It’s delish!


  • 1 x 400g can chickpeas, drained and rinsed
  • ½ cup baby spinach
  • 2-3 cherry tomatoes
  • 2 garlic cloves, chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of tahini
  • 1 lemon, juice only
  • Salt to taste


  1. Place all ingredients into a mini food processor or blender and blitz until smooth and creamy.


Stephanie Meades is a Health and Wellness Coach at Life Wellness Co. For more wholefood