200g salmon (thick piece)
2 portobello mushrooms
1 bok choy


2 tablespoons apple cider vinegar
1 teaspoon honey, melted
2 tablespoons coconut aminos
1 tablespoon olive oil

1 lemon, zest
1 clove garlic
1 cm fresh ginger
Himalayan salt to season

To serve
Lemon wedge

Suitable for:
Breakfast | Lunch | Dinner


Preheat oven to 180 degress celsius.

Place salmon, portobello mushrooms and bok choy on a baking paper lined tray.

Combine ingredients for drizzle in a jar and shake well to combine. Spoon over the salmon and vegetables. Grate lemon, garlic and ginger over top.

Place onto a plate and top with coriander and a lemon wedge on the side to serve.


This is one of the simplest dishes to create and is a favourite of ours. While cooking it fills the house with a beautiful aroma . The smell and taste of this dish takes me back to travelling Asia and the sights, smells and tastes without the smog filled air! The gut and skin benefits hugely from this dish that provides it with Essential Fatty Acids from the salmon, Vitamin, K, C and A from the bok choy and Vitamin B in the portobello mushrooms. This meal is a true gut and skin healing meal!
Coconut aminos are is a sauce made from coconut sap – it is dark, rich, salty and slightly sweet – very similar to soy sauce. It can be found in most supermarkets in the health food or gluten free isle.