This high-protein salmon dish is all about bold flavour with minimal effort. A creamy lemon ricotta topping keeps the fish tender and bright, while the honey-chilli brussels sprouts and roasted pumpkin turn it into a balanced, satisfying meal.

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Serves: 2
Prep time: 15 mins
Cook time: 20-25 mins
Under 500 calories
Over 30g protein

Ingredients

• ¼ pumpkin, peeled and cut into small cubes
• 250 g brussels sprouts, bottoms trimmed and halved
• 2 tablespoons honey
• 1 teaspoon soy sauce or tamari
• chilli flakes
• 2 x 150 g salmon fillets, skin off
• 3 tablespoons light ricotta
• zest of 1 lemon, plus 1 teaspoon lemon juice and lemon wedges to serve
• ½ teaspoon fresh thyme leaves, plus extra to garnish
• ½ teaspoon garlic powder

Method

1. Preheat the oven to 200°C fan-forced (220°C conventional). Line a baking tray with baking paper. Spread the pumpkin on the baking tray. Season with salt and freshly ground black pepper to taste, then bake for 20–25 minutes, shaking the tray halfway through, until golden and crispy on the edges.
2. On another tray, toss the brussels sprouts with 1 tablespoon of honey, the soy sauce and a pinch of chilli flakes, then roast for 15–20 minutes until caramelised and sticky.
3. Season the salmon with salt and pepper, heat a non- stick frying pan over medium–high heat, and cook for 3–4 minutes on each side until golden and just cooked through. Alternatively, preheat the air fryer to 200°C.
4. Season the salmon with salt and pepper and cook for 7–9 minutes depending on thickness, until flaky and tender.
5. In a small bowl, whisk together the ricotta, lemon zest, lemon juice, thyme leaves, garlic powder and salt and pepper to taste until smooth and fluffy.
6. To make the hot honey drizzle, microwave 1 tablespoon honey for 10–15 seconds until runny, then stir through a pinch of chilli flakes.
7. To assemble, spread a layer of whipped lemon and thyme ricotta on each plate, then top with roasted pumpkin, honey brussels sprouts and salmon. Drizzle over the hot honey and garnish with extra thyme and a squeeze of lemon.

Leftovers
Store the components separately in an airtight container in the fridge for up to 2 days.

High-Protein Recipes by Victoria by Victoria Minell, published by Macmillan Australia, RRP: $44.99, photography by Rob Palmer.

Click here see more High-Protein Recipes by Victoria Minell.

High Protein Recipes by Victoria is available now in-centre at your nearest bookstore.