Pan fried Salmon with Asian Vegetables

VLED Salmon


  • 2 x Salmon fillet 170g each
  • 1 baby Bok Choy 170g
  • 1 Red capsicum 140g, cut into thick slices
  • 200g Sweet potato, peeled and cut into chunks approx 3cm
  • 1 tbpsn reduced fat milk


In the the saucepan of a steamer, place sweet potato, boil for 5 minutes.

After 5 minutes add the baby bok chop to top half of the steamer and cook for a further 3-5 minutes.

Spray red capsicum with oil and place under the griller until softened and beginning to char.

Meanwhile, pan fry the salmon over medium heat, approximately 3 minutes on each side or until cooked through.

To make the sweet potato mash, add milk to the potato and use either a fork or masher to work into a soft consistency.

Serve the salmon over the bed of sweet potato mash and with side serve of capsicum and bok choy.  Serve with a wedge of lemon.


Serves 2

Nutritional Information per serve
Calories: 348
Fat: 14g
Carbohydrates: 24g
Protein: 27g

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