Wild Salmon with Samphire


Good sources of omega-3 are important for both men and women. They are associated with improved sperm morphology and motility and may improve egg quality. Salmon is a popular choice in the diet but choose wild salmon over farmed salmon as the omega-3 levels in farmed salmon has dropped drastically in the last decade.


Yields: 2 servings


  • 2x wild salmon fillets

  • the zest of 1 lime and a little of the juice

  • 1 tbsp coconut oil or rapeseed oil

  • 90g samphire

  • 2 tsp soy sauce

  • 1 tsp honey

  • 1 tbsp sesame seeds, black or white or mixed


  1. Preheat the oven to 180 oC. Take 2 pieces of grease-proof paper. Divide the samphire between each piece and then place a salmon fillet on top of each pile.

  2. Heat the coconut oil with 1 tsp honey and 2 tsp soy sauce and pour over the salmon fillers. Marinate for 10 minutes or longer in the fridge.

  3. Sprinkle over the lime zest and sesame seeds and a little squeeze of lime. Scrunch up the paper to enclose the fish by sealing the edges of the paper firmly together.

  4. Cook for 10-12 minutes until the fish is just cooked through.

  5. Serve with shredded spring onion, ginger and red chilli.