Both salmon and avocado provide a great source of essential omega-3 fatty acids (essential meaning the body cannot make them itself, so we need to get this from our diet). Current dietary guidelines recommend that we consume two portions of fish a week, with one of these being an oily fish such as salmon. Rapeseed oil also contains a healthy balance of the essential omega-3 and omega-6 fatty acids; an excellent oil to cook with because of its high smoking point and low saturated fat content in comparison to several other oils.

This recipe provides a delicious, Omega-3 packed feast that's ideal for either lunch or dinner; with the added bonus of feeling like a treat night meal, even though it's packed full of goodness.

Ingredients (serves 2)

  • 2 Skinless Salmon Fillets (about 250g)
  • 25g Fine Breadcrumbs
  • 1-2 tbsp Sweet Chilli Sauce
  • 1 Garlic Clove
  • 1 Bunch Coriander
  • 1 tbsp Rapeseed Oil
  • 250g Sweet Potatoes, sliced into wedges

Avocado Salsa:

  • ½ ripe Avocado
  • ½ Red Onion
  • Juice of 1 Lime
  • 4 Pineapple Fingers


  1. Start by roughly chopping the salmon and adding to a blender with the breadcrumbs, coriander, garlic and sweet chilli sauce. Pulse a few times until roughly minced.
  2. Use your hands to form 2 equal sized patties, wrap each one in cling-film, and leave to chill in the fridge for 15 minutes to firm up.
  3. Meanwhile, lay the sweet potato wedges on a baking tray with a drizzle of olive oil and season well with smoked paprika, salt, and pepper. Cook in the oven for 30 minutes at 180 degrees celsius (keep an eye on them - you want them almost cooked - so it depends on size of wedge!)
  4. Once the burgers have chilled, heat the rapeseed oil in a non-stick pan on a medium heat and fry each one for 2-3 minutes on both side. Place the burgers on the baking tray in the oven with the sweet potatoes for the final 10 minutes to cook through.
  5. To make the salsa, roughly chop the avocado and pineapple into chunks and thinly slice the red onion. Add to a bowl and mix with a squeeze of lime juice, fresh coriander, and salt and pepper.
  6. Divide the sweet potato wedges between two plates and serve with one salmon burger and half of the salsa. Enjoy!

Macros Per Serving

Carbs 41.5g | Protein: 34g | Fat: 26.5g