Seasonal Roast Salmon Platter

Seasonal Roast Salmon Platter





800g raw salmon fillet skin on 

2tbsp olive oil

Salt and pepper




Heat oven to 200C

Place salmon skin down on a lined baking tray, rub with oil and season generously.

Cook salmon for 15 -18 minutes or until cooked to your liking. Set aside.






2 eggs, soft boiled, peeled and sliced in half (cook 6 minutes then cool immediately in iced water)


500 grams of mixed green vegetables (String Bean, Broccolini, Wild asparagus) trimmed and *blanched 


Salads- non-starchy add as much as you like 

Mixed leaves

2 x radish, sliced thinly

2 x tomatoes sliced in half

20g fresh herbs - Dill / Italian Parsley

1 lemon, sliced into rounds or wedges








1/4 punnett dill fronds, roughly chopped (set some aside for garnishing)

2 tbsp chopped Italian parsley

4 tbsp lemon juice, freshly squeezed

½ cup vegan mayonnaise

100g light sour cream

½ cup water

2 scoop Boomers Whey Isolate

1/8 tsp pepper, freshly cracked

1/8 tsp sea salt




Pop all ingredients into a blender and process until smooth. Adjust seasoning then pop in a bowl and top with the remaining dill







Place your roasted salmon in the middle of your platter and scater a mixture of greens, eggs, salads and grains around the fish.

Serve with dill sauce on the side and bagels or croutons if you wish.




* Blanching vegetables


To blanch vegetables, simply boil a large pot of water and place your vegetables into the water for a minute or so before removing them with tongs or a slotted spoon into a bath of iced water to stop the cooking process.


Once completely cooled, remove them to a plate lined with paper towel to dry. 

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