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Photo of Baked citrus salmon with zucchini salad by WW

Baked citrus salmon with zucchini salad

Total Time
20 min
10 min
10 min


Skinless salmon

250 g, (Buy 2 x 125g)

Orange rind

1 tsp, finely grated

Fresh lemon rind

1 tsp, finely grated

Freshly squeezed orange juice

1 tbs


1 tsp

Green shallot(s)

3 individual, thinly sliced


1 clove(s), crushed

Canned cannellini beans

1 400g can, (1 x 400g can)

Salt reduced chicken stock

¼ cup(s), (60ml)


2 medium

Cherry tomatoes

100 g, grape variety, halved

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Lemon juice

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place salmon on prepared tray. Combine rinds, orange juice and honey in a small bowl. Drizzle over salmon. Bake for 10 minutes or until salmon is lightly browned and just cooked through.
  2. Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook shallot and garlic, stirring, for 1 minute or until fragrant. Add beans and stock and cook, stirring, for 2 minutes or until slightly reduced. Using a fork, coarsely mash beans.
  3. Using a mandolin or vegetable peeler, cut zucchini into thin ribbons. Place in a medium bowl. Add tomato, parsley and lemon juice. Season with salt and pepper.
  4. Serve salmon with bean mash and zucchini salad.


TIP: Leftover shallot and parsley can be made into a delicious relish – simply finely chop and combine with finely grated lemon rind. Serve with grilled fish or chicken. VARIATION: Add 2 tsp Dijon mustard to marinade in Step 1 or Swap parsley for fresh mint leaves.