Roast Salmon On Minty Mash

Why this is peri-perfect… This has everything your peri body loves most: Salmon delivers omega-3 fats to calm inflammation, support brain health, and ease mood swings, while also packing in protein to steady blood sugar and protect muscle. The peas and broccoli bring fibre, vitamin C, and antioxidants to support hormone balance and gut health. Creamy Greek yoghurt adds even more protein plus calcium for bone strength, and fresh mint with lemon lifts it all into something light, fresh, and feel-good. It’s nourishing, grounding, and deeply supportive. I’ve sprinkled on some steamed edamame for extra goodness.

Ingredients: 4 serves

·       4 salmon fillets (120 g each, skin on or off)

·       300 g frozen peas

·       300 g broccoli florets (frozen is fine)

·       ½ cup (120 g) Greek yoghurt (high protein, ~10% fat)

·       Handful fresh mint leaves

·       Lemon wedges, to serve and a scattering of edamame (optional)

·       Sea salt & black pepper

Instructions:

1.     Bake salmon — Preheat oven to 180 °C. Place salmon fillets on a lined tray, season with salt and pepper, and bake for 12–15 minutes (until just cooked through).

2.     Cook greens — Steam peas and broccoli until tender.

3.     Make the mash — Blend peas, broccoli, Greek yoghurt, mint, salt, and pepper until smooth and creamy.

4.     Serve — Plate the green mash with baked salmon on top. Squeeze over fresh lemon.

Per serve: Calories: 400, Protein: 30 g, Carbs: 12 g, Fat: ~22 g