Salmon With Beetroot


  • 500g fresh salmon fillets
  • 450g can beetroot wedges
  • 2-3 tablespoons lemon juice
  • Couple handfuls baby spinach, to serve
  • Freshly ground black pepper


  1. Drain beetroot wedges, reserving liquid. Set wedges aside.
  2. Pour reserved beetroot liquid into a frying pan and bring to a gentle simmer.
  3. Place fish fillets in simmering beetroot juice. Simmer gently until cooked through, turning once to allow both sides of fish to absorb juice.
  4. Whilst fish is cooking, combine beetroot wedges with baby spinach and lemon juice.
  5. Serve fish on a bed of the beetroot and spinach salad.
  6. Season with pepper to taste.


  • This recipe makes approximately four cups (4 x 1 cup serves). Be guided by your surgical team on the serve size appropriate for you, but more importantly, how you feel when you eat. You can easily adapt this recipe to make an appropriate serve size for you.
  • If you share the meals with family or friends (without a gastric band), they would generally require two serves of the recipe.
  • If you have diabetes, serve salmon with a small wedge of oven baked or mashed sweet potato in place of the salad. Larger appetites (family and friends) may also enjoy a side of sweet potato.