Salmon Salsa Sunshine Bowl by Jess Shand

Salmon Salsa Sunshine Bowl by Jess Shand

As the weather warms, now is the perfect time to try something a little different in the kitchen. So, we’ve joined naturopathic nutritionist, Jess Shand, to share one of her favourite spring/summer recipes to leave you feeling energised, refreshed and nourished.

“I love this recipe so much, it’s the definition of sunshine in a bowl and one of all-time favourites.” says Jess. “Its rich in antioxidants and phytonutrients from the rainbow of juicy, fresh ingredients including oestrogen-metabolising fibre and omega 3 fatty acids to promote hormone balance, boost your mitochondria for increased energy and to leave you feeling nourished. 

“It’s perfect spring/summer food for the follicular and ovulatory phases of your cycle when you crave light fresh crunchiness and need all the wholefood vitamins and minerals to encourage healthy ovulation and for a PMS-free cycle.”

Ingredients for two:

2 wild salmon fillets 
1 whole mango chopped into small chunks or a big handful of frozen mango 
1/4 chopped red cabbage 
400g tin chickpeas 
1 avocado 
1/4 red onion or 2 spring onions 
1 Romano pepper 
Handful of vine tomatoes 
Juice of whole fresh lime 
2 tbsp extra-virgin olive oil 
Handful crushed walnuts 
Handful coriander (approx.30g) 
Optional, 1/2 finely chopped fresh red or green chilli or sprinkle chilli flakes 
1tbsp extra virgin olive oil 
Salmon seasoning: 1tsp Cajun spice, small squeeze lime, tiny pinch sea salt & pepper


Step 1. Pre-heat oven to 190°c.

Step 2. Sprinkle salmon fillets with seasoning ingredients.

Step 3. Pop the salmon into the oven and roast uncovered for 12-16 mins or until cooked to preference.

Step 4. In the meantime, chop the onion, pepper, tomatoes, and mango, rinse and pat dry the chickpeas and transfer to a big bowl.

Step 5. Season with fresh lime juice, extra virgin olive oil, and sea salt and toss together. Taste to see if more sea salt/pepper or chilli is needed to your preference.

Step 6. When the salmon is ready place it on top and serve.

We'd love to see your photographs if you try this recipe at home, don’t forget to share with us on Instagram @ukportmeirion.