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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
      Breakfast

      Mushroom & Egg Skillet

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      Honey & Bacon Sprouts

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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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      Mushroom & Egg Skillet

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      November 13, 2020

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      Smashed Spuds with Truffle oil & Parmesan

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      Christmas Hasselback Potatoes

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      Eyeball Meatballs

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      Pumpkin Marinara

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      Festive favs

      Honey & Bacon Sprouts

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      Festive favs

      Pimped up Prawn Cocktail

      December 20, 2021

      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

      December 1, 2021

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

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      Nourishing Fir’s Raw Cookie Dough Cups

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

      June 27, 2018

      Guest Recipes

      Holly White’s Vegan Shepardless Pie

      May 30, 2018

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

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      October 21, 2021

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      October 30, 2020

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Whole30

Sesame Salmon Parcels

written by thewonkyspatula March 14, 2016
Sesame Salmon Parcels

Sesame Salmon Parcels!! I absolutely love Salmon – it is definitely one of my favourite foods! The great thing about it is that unlike many other fish – salmon flourishes when you pack it full of flavour!! This is a great mid-week meal that you can parcel up and pop in the oven, it’s so quick and easy! If you want to bulk it up add a few more greens in your parcel! Or sauté some zoodles and toss them in the cooking juices – perfection!

IMG_2905

This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 Salmon Darns
2 small or one large head(s) of Pak Choi
4 tbsp sesame oil
2 tbsp agave (optional – omit for whole30)
2 tbsp coconut aminos
2 cloves of garlic, minced
4 slices of chilli
2 tbsp lime juice
2 lime wedges
4 tbsp sesame seeds

Method:

  1. Preheat your oven to 200°c/392°F.
  2. On a baking tray lay out 2 sheets of tin foil.
  3. Separate your pak choi into leaves and place half on each sheet of foil.
  4. Place the salmon on top of the pak choi with the garlic and chilli.
    IMG_2850
  5. In a small bowl combine the sesame oil, agave – if using, coconut aminos and lime juice.
  6. Pour the mixture over the salmon and sprinkle with the sesame seeds.
    IMG_2857
  7. Place the lime wedges on top, parcel up the salmon ensuring that it is tight.
    IMG_2862
  8. Bake in the oven for 10-12 minutes until the salmon is fully cooked to your liking.
  9. Serve and enjoy!
    IMG_2881
Sesame Salmon Parcels was last modified: September 3rd, 2017 by thewonkyspatula
baked salmonchillidairy freedairyfreedinnereat cleanfood blogfoodblogfoodiegluten freeglutenfreepak choipaleopopularreciperecipesSalmonsesamewhole 30whole30whole30recipes
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
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  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula

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