Salmon is one of the most common types of fish that Australians eat at home and I can totally understand why. It’s an amazing source of brain friendly Omega 3 fats, protein and a variety of vitamins and minerals. Wild Salmon tends to be a better source of all of these than farmed, as well as being better for the environment.

When you can choose wild! Ocean and Rainbow trout can also be used in these recipes and they’re both a better environmental choice than farmed Salmon according to Sustainable Seafood.

I love baking salmon as it’s super easy and doesn’t make your whole house smell like fish. That said a crispy skinned salmon is pretty amazing too. Don’t let any salmon go to waste – any leftovers are perfect in fish cakes (see below!)

Israeli Coucous Salad with Fennel and Salmon, this is one of my best friend’s go to recipes as it’s easy and so tasty.

Salmon Soba Bowls with Miso Ginger Broth, perfect for the cooler weather

Salmon, Zucchini and Potato Cakes, my go to for leftover salmon but also amazing as a brunch or lunch option. They freeze well too!

Crispy Skinned Salmon Salad with Green Sauce, two ways I love this salad and I love that you can have it two different ways to suit your mood.

Chipotle Salmon Tacos with Mango Salsa, this probably sounds like a weird combination but it’s so tasty.

Fragrant Coconut Poached Salmon with Red Lentils, this is such a winner the salmon cooks so gently and the broth is soul warming.

HH. x