Salmon with coriander lime pistou

Salmon with coriander lime pistou

(2) Rate it

  • 0:30 Prep
  • 0:30 Cook
  • 8 Servings
  • Challenging

For a simple seafood main that will impress your guests, sandwich salmon fillets with a zesty herb paste and roast in your barbie.

Featured in
Low kilojoule, Lime recipes


  • 2 (about 900g each) salmon fillets, skin on

Coriander lime pistou

  • 2 cups chopped fresh coriander
  • 1 tablespoon finely grated lime rind
  • 1 garlic clove, finely chopped
  • 60ml (1/4 cup) peanut oil
  • Large pinch of sea salt flakes


  • Step 1
    To make the coriander lime pistou, place the coriander, lime rind, garlic, oil and salt in a mortar and gently pound with a pestle until a paste forms.
  • Step 2
    Preheat a closed barbecue or oven to 200°C. Place 1 salmon fillet, skin-side down, on a clean work surface. Spread evenly with pistou. Top with remaining salmon fillet, skin-side up. Use unwaxed white kitchen string to tie at 5cm intervals to secure. Wrap in foil and place in a disposable foil tray.
  • Step 3
    Roast salmon in closed barbecue or oven for 30 minutes for medium or until cooked to your liking. Remove from barbecue and set aside for 5 minutes to rest. Cut into slices to serve.

  • High protein
  • Low carb
  • Low sodium
  • Low sugar


  • 2080 kj


  • 31g

    Fat Total

  • 8g

    Saturated Fat

  • 54g


  • 146mg


  • 115.43mg


All nutrition values are per serve


You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2 up to 1 hour before serving.

  • Author: Sarah Hobbs
  • Image credit: Chris Chen
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here