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Healthy recipe: Salmon with a herb sauce

Looking for healthy lunch inspo, or slimming supper solutions? Here's an exclusive sneak peak of the 6-Week Sugar and Alcohol-free Plan we're all doing! Let's start 2021 feeling better than ever...

Let’s make 2021 our healthiest happiest year yet – I mean was there ever a time that we collectively all appreciated our health and wellbeing more…?

So if you’re looking for support and inspiration to kickstart your health plan then you’ll want to know about this 6-Week Sugar and Alcohol-Free Plan – all virtual and with lots of team and expert support and advice.

And this recipe is an exclusive sneak peak into the kind of mouth-watering treats you’ll find in your 6-Week Plan including help from some of the best Kent health and fitness experts – including local food brand Wonderchup, Sarah Best from FindurFit and Camilla Elms Nutrition.

So go on sign up and help raise money for MIND! Click here to buy your ticket and take part.

Last few places still available to start this week and it’s only £2.50 a week!!

Salmon with herb sauce

7 ingredients, 20 mins, 2 servings.


1 Anchovy

30g Parsley (fine chopped)

22mm Lemon Juice

2g Sea Salt

59mm Extra Virgin Olive Oil (divided)

283g Salmon Fillet

267g Purple Cabbage (sliced into thin wedges)


  1. In a small bowl, mash the anchovy. with. a fork and add the parsley, lemon, salt, and 3/4 of the oil. Stir to combine and set aside.
  2. Add the remaining oil to a skillet and place the salmon skin side down on a cold skillet. Turn the heat up to medium, allowing it to cook slowly for about 4mins. Continue cooking over medium heat for about 8-12mins, depending on the thickness of the salmon.
  3. Turn the salmon over and cook for one minute more. Remove and set side, in the same skillet, add the cabbage and cook for about 2-3mins, until lightly browned.
  4. Divide the cabbage onto plates, and top with the salmon. Drizzle the herb sauce over the top. Enjoy!


For more flavour add mince garlic to the herb sauce.

You can always leave the anchovy out and add more sea salt if needed.

Leftovers? Make sure to store store the salmon and sauce separately in sealed containers. You can then refrigerate the fish for up to 2 days and the sauce up to 5 days.

Are you salivating? We are! If you’d like to join in with this 6-Week Challenge, read more info here

The challenge costs just £15 to take part and £10 of every ticket goes directly to amazing mental health charity Mind.  So for £2.50 per week you get a fully supported programme.

Once you’ve signed up, you’ll get access to a fully supported Facebook Group filled with like-minded people PLUS a fully coached programme from leading mental health experts Cognacity, exclusive meal plans, ingredient lists and advice from Wonderchup and Camilla Elms and an exercise programme from FindurFit.

Then sit back, relax and know that you’ll kicking off 2021 with an amazing start.

Find more ideas here

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