Chilli Salmon

Healthy can still be filling and delicious. I’m a little more mindful of what I eat in January in order to balance out the excesses of Christmas. Give or take the odd cookie ha ha. Salmon is a dish that features high on the menu.

Chilli helps fight off Winter colds and boosts metabolism. A tiny drizzle of honey adds a little sweetness and pairs perfectly with the chilli.

I serve with a beetroot salad to add a few antioxidants and a smidge of feta. Delicious!

Serves 2


2 salmon fillets

Teaspoon chilli flakes

1 red chilli – thinly sliced

Drizzle of honey for each salmon fillet

Juice of half a lemon


Pre heat oven to 180c / 160c fan.

Place salmon fillets on a foil lined baking sheet.

Sprinkle over the chilli flakes, squeeze over the lemon and drizzle over a little honey. Top with the sliced red chilli and fold the foil around the salmon forming a little parcel with just the top of the salmon visible.

Pop in the oven for 12-15 minutes.

Serve with a salad. I like adding beetroot, feta, chilli and spring onion to mine.

Tip: Make double and have some for lunch the next day with a little white rice and salad.