Salmon with Dill, Fennel and Fresh Chilli

salmon health eating chelsea



  • Organic Salmon fillets
  • Fresh Dill
  • Fresh Chilli Peppers
  • Fennel Seeds
  • Salt & Pepper
  • Olive oil
  • Lemon



  1. Place the salmon fillets, skin facing down in an oven-proof dish.
  2. Squeeze the juice of one lemon over the fillets, taking care to remove any seeds.
  3. Drizzle olive oil over the fillets and sprinkle black pepper and fennel seeds on top.
  4. Finish with some chopped chilli and fresh dill.
  5. Cover the dish with a lid or aluminium foil and cook in a preheated oven at 180 degrees for 20 minutes.



Add some steamed greens to fill you up and add nutrients – Brussel sprouts, kale, cabbage, broccoli, broad beans, green beans all go well.

Homemade thin sweet potato fries baked in coconut oil with paprika and pink himalayan salt make a great accompaniment.

Alternatively serve with fluffy brown rice with a pinch of salt, pepper and a dash of olive oil for flavour. You may like to add chopped peppers or tomatoes to the rice to make a

For a slightly ‘less-lean’ option serve with steamed new potatoes with butter and dill and homemade dill sauce (butter, flour, milk, salt, pepper and dill).



Salmon is a great source of vitamin B12, vitamin B6, vitamin D, selenium, phosphorus, potassium, biotin, protein and omega-3 fatty acids.

Oily fish rich in omega-3 fatty acids are natures own anti-inflammatory. Research has shown foods rich in omega-3 oils, such as fish and nuts, reduce aches and pains by naturally reducing inflammation.

Omega-3 fatty acids also promote healthy blood vessel lining, lowering the risk of heart disease.

Fresh chilli pepper contains capsaicin, a natural pain killer, which combined with the anti-inflammatory properties of the oily fish will help to reduce arthritic or generalised aches and pains around the body.