Salmon, sweet potato & crispy Kale Nourish bowl

We eat with our eyes first and there is something about a plate of food rich in all the colours of the rainbow that just makes me smile. It’s no lie, I’m a lover of all foods and in particular salads. My obsession with salads started a few summers back; I went on a health and fitness journey, and I’ll be honest, I’ve never fallen out of love with having huge colourful salads for my lunch. Don’t get me wrong, this is by no means a reflection on how I eat everyday, but when I do make a salad, nothing short of the rainbow will do.

Ingredients for the nourish bowl

1 x fillet of salmon

2 tsp extra virgin olive oil

Salt and Pepper

1 x small sweet potato, chopped into bite sized pieces

50g edamame beans

70g sweencorn

4 cherry tomatoes, quartered

1 x small carrot, spiralised, or cut into ribbons

2 x stalks of Cavolo Nero, sliced, removing the centre stalk (or, a handful of curly kale)

1 tsp garlic paste

1/2 tsp cumin

1/2 tsp smoked paprika

1 tsp chilli flakes, to garnish (optional)

1 tsp black sesame seeds, to garnish (optional)

Ingredients for the salad dressing

1 tsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp Dijon mustard

Juice of half a lime


  1. Pre-heat your oven to 200°C
  2. Toss the diced sweet potato in 1 tsp of oil, cumin, paprika and season with salt and pepper. Give them a good mix to coat the sweet potatoes all over. Tip them onto to a baking sheet and place in the centre of the pre-heated oven.
  3. Combine the salad dressing ingredients in a small bowl, mix well and set aside
  4. After the sweet potatoes have roasted for 15 minutes, place the salmon into a steam bag, or wrap tightly in foil/baking paper and place in the oven.
  5. When the salmon has had 5 minutes in the oven, add the sliced Cavolo Nero/kale to a ovenproof dish and drizzle with the other teaspoon of olive oil, add the garlic paste and mix to coat. Season with salt and pepper and place this in the oven, alongside the salmon. Continue to cook for 10 minutes.
  6. Remove the sweet potato, salmon and kale from the oven and place into a serving bowl.
  7. Add the sweetcorn, edamame beans, tomatoes and carrot
  8. Sprinkle the dish with chilli flakes, black sesame seeds and drizzle over the dressing
  9. Garnish with a slice of lime

Coconut Curried Cod

I’m all about the alliteration life. There is something quite pleasing about a recipe title with alliteration. Anyhow, I figured it was about time I shared another recipe with you. This is my coconut curried cod and it’s so quick to whip up, it’s perfect for a creamy and delicious weeknight curry.

I shared this to a Facebook foodie group yesterday and given the numerous requests for the recipe, I thought I’d have to stop being lazy and type it up. I’ve fallen into the habit of just uploading my food pictures to Instagram and not updating my blog. I would use the excuse that life is so hectic, but I guess given the year we’ve just had, one thing we’ve all learned to do more of is slow down. That said, I have worked through the pandemic and continue to. I’m also a mum to a 5 year old and have developed a love of health, fitness and running, so life is rarely slow or dull. Hope you enjoy the recipe and please do pop back and leave a comment if you try it. Much love! x


  • 1 tbsp olive oil
  • 1/2 a large red onion, finely chopped
  • 2 tomatoes, roughly chopped
  • 1 1/2 tsp garlic paste
  • 1 1/2 tsp ginger paste
  • 1 1/2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 50g creamed coconut block, chopped
  • 1 tsp cornflour
  • 250ml hot chicken stock
  • Large handful of fresh coriander, chopped
  • 1 lime
  • Large handful of spinach
  • 2 cod loin steaks
  • 1 tsp dried chilli flakes
  • 1 tsp black sesame seeds


  1. First prepare the coconut stock. Take the creamed coconut block and chop it into smaller shard like pieces. Add these to a jug of 250ml hot chicken stock. Stir until the coconut has dissolved into the stock. Add the cornflour and stir again until dissolved. Set aside.
  2. Heat the oil in a pan over a medium heat. Add the diced red onion and chopped tomatoes. Cook for a few minutes before adding the garlic and ginger. Cook for a further 1-2 minutes. Add the spices and stir to coat everything in the pan.
  3. After a minute or so, add the coconut stock to the pan, simmer for around 10 minutes. You can add more water if the sauce starts to thicken too much.
  4. Add the spinach, chopped coriander (reserving a little for garnish) and the juice of half a lime.
  5. Turn down the heat to a gentle simmer and add the coin loin steaks. Cook for 5 minutes (check the packet instructions as this will depend on the size of your fish). It should be a little bouncy to touch and flake away with a fork when cooked through.
  6. To plate up, serve topped with coriander, chilli flakes and black sesame seeds. Use the remaining half a lime for garnish.

I served this dish simply with nann, but it would be great with a side of plain boiled rice too.