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Healthy Fish & Chips

With Vegetable Broth Garden Veggie
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
50 mins
Healthy Fish & Chips

You will absolutely fall in love with this nutritious twist on a family favourite. 

Fish and chips don’t always need to be that beige on beige plate of deep fried comfort food.  Sometimes, you can make them yourself with colourful, fresh produce which will satisfy your taste buds and nostalgia. 

Salmon is something we have sung the praises of many times before. We can’t get enough of that delicate taste and amazing nutrient profile including omega 3s, proteins and B Vitamins. Hemp seeds bring some good texture to the salmon - it’s like a crumb, but a crumb that is a complete protein source and high in iron, magnesium, calcium and phosphorus.

We’ve used a combination of normal potatoes and sweet potatoes to include a broader range of nutrients with our chips. Potatoes contain Niacin, Vitamin B6 and C, as well as Iron, Magnesium and Potassium. Sweet potatoes contain more Fiber Calcium, Iron and Potassium than white potatoes, and are a good source of beta-carotene.  

The green goddess sauce goes really well with the salmon and chips. It tastes fresh and light and provides another source of healthy fats, antioxidants and B Vitamins from the savoury yeast flakes.

Main Meals
Australian Inspired
Pantry Items
View in metric
  • 2 tbsp Vegetable Broth Garden Veggie 
  • Salmon fillet, 1 per person
  • 1 sweet potato, sliced into chips
  • 3-4 potatoes, sliced into chips
  • 1 lime, juiced plus extra wedges to serve
  • 1 avocado
  • ¼ cup Greek yoghurt
  • Extra Virgin Olive Oil
  • Handful Parsley, plus extra to serve
  • Handful Basil
  • Baby Spinach
  • Gem Lettuce
  • 1 cucumber, cut into rounds
  • 1/2 cup Hemp Seeds
  • Pink Himalayan Crystal Salt
  • Coconut Oil
  • 1 tbsp Vegan Nutritional Savoury Flakes
  1. Preheat oven to 400°F. Lay chips out onto a baking tray, sprinkle with salt and pepper and a drizzle of olive oil. Bake for 30-35 minutes or until golden brown, turning once to crisp on both sides.
  2. Combine hemp seeds and a good sprinkling of Pink Himalayan Crystal Salt and press mixture on top of your salmon fillets.
  3. Heat pan on high and add 1 tbsp of coconut oil. Once hot, place salmon fillets hemp seed side down and cook until crust is golden. Once golden, flip and cook fillets to your liking.
  4. To prepare your Green Goddess sauce, combine lime juice, avocado, Greek yogurt, vegan nutritional savory flakes, parsley, and basil along with a sprinkling of salt to taste, and a good glug of olive oil into a blender or food processor and blitz until combined.
  5. To serve, make a simple side salad combining the baby spinach, gem lettuce, and cucumber. Serve with chips, salmon, and Green Goddess sauce on the side. Sprinkle Veggie Broth on the salad for extra delicious flavor!