Three quick and healthy salmon recipes

Salmon is a fantastic choice for quick, healthy meals. It’s incredibly versatile and works really well with so many flavour combinations. These three dishes are brilliant for an easy mid-week supper, or weekend lunch with friends.

The hot smoked salmon and new potato salad is really easy to pull together, perfect for a healthy yet filling lunch. Honey, chilli and lime work really well together, and when mixed into breadcrumbs it makes the most delicious topping for a salmon fillet. Evoke the taste of Asia in your kitchen with my ginger and lemon salmon. Poaching salmon in the fragrant broth makes it incredibly flavoursome and so delicious when served with the noodles and pak choi. Enjoy!

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Honey chilli baked salmon with carrot, rocket and red onion salad

4 salmon fillets, preferably without the skin

Salt and pepper

70g golden or natural breadcrumbs

1 red chilli, deseeded and finely chopped

1 tbsp of olive oil (or sunflower)

1-2 tsp of honey

Zest of 1 lime

Salad

2 carrots

70g bag of fresh rocket

1 red onion, finely sliced

Dressing

3 tbsp of extra virgin olive oil

1 tbsp of balsamic

Juice of ½ large orange

Juice of ½ lime

1 red chilli, deseeded and very finely chopped

1 tiny squidge of honey

Salt and pepper

Turn the oven on to 180°C. Put the breadcrumbs, chilli, olive oil, honey, lime and salt and pepper to taste in a bowl and mix it all together. If it is still a bit dry, add a little water or a bit more honey. Then take a handful of the mixture and press it on top of the salmon so that the salmon is covered on top. Bits of the crumb topping will fall off here and there but keep going- this is a tasty but messy dish! Place each piece of fish into a baking tin as you go.

Once the oven is hot enough, place the fish fillets in for about 10-12 minutes or until the fish is cooked through.

Whilst the fish is cooking make the salad. Top and tail the carrots and then peel the outer layer and discard. Using the peeler peel the carrot to give you thin shavings until you have no carrot left. When the carrot is almost all peeled you will be left with a small bit which is very hard to peel and quite fiddly, so I usually just eat that bit! Repeat with the other carrot and place into a large bowl. Add the rocket and the onion and set aside. Whisk all the dressing ingredients together and then drizzle half of the dressing over the salad. Toss together and lay it all out on a large serving plate.

Once the fish is cooked remove from the oven and lay on top of the salad. Drizzle with the remaining dressing and then serve.

Pick up a copy of the The Sun On Sunday or subscribe to thesun.co.uk for the full three recipes.