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Two scrumptious salmon recipes

With its speedy cooking time and huge versatility, salmon might just be the king of easy and delicious fish recipes.


This easy-to-make recipe is perfect for a working-from-home lunch.


Get the ingredients here

  • 2 Russell’s salmon fillets (skin on)
  • 2 tbsp harissa 
  • 1 juiced lemon
  • olive oil
  • 200g baby leaf spinach, chopped
  • 1 pouch of ready-to-eat quinoa, grains and red rice mix 

Serves 2 Total Time 12 mins

  • 4 spring onions, chopped
  • 1 red chilli, chopped
  • 1 handful of dill, chopped
  • 1 handful of coriander, chopped
  • ½ avocado, stoned and sliced
  • greek yogurt, swirled with harissa to serve


  1. Put the salmon skin-side down in a heatproof shallow dish. Mix the harissa with 1 tbsp of lemon juice, 1 tsp olive oil and rub all over the fish. Heat the grill to medium-high. Grill for 5–6 minutes without turning until cooked through, then leave to sit off the heat for a minute.
  2. Wilt the spinach in a pan with just a drop of oil and some seasoning.
  3. Heat the pouch of grains in the microwave. Tip into a bowl with most of the spring onions, chilli, dill and the rest of the lemon juice. Season and toss everything together.
  4. Spoon the grains onto a plate. Add the salmon (leaving the skin behind), some spinach, avocado and yogurt. Scatter with the remaining chilli, spring onion, dill and coriander.

There’s just something about salmon that says ‘spring’. This dish teams your fish with potatoes to leave you full for hours.


Get the ingredients here

  • 250g asparagus, trimmed
  • 2 Russell’s salmon fillets (skin removed)
  • 1 small garlic clove, crushed
  • zest and juice of 1 lemon, plus wedges to serve

Serves 2 Total Time 25 mins

  • 2 tbsp butter
  • 1 handful of dill, chopped
  • 1 tbsp capers
  • 300g new potatoes, halved
  • 75g frozen peas


  1. Heat the oven to 200ºC/fan 180ºC/gas mark 6. Cut two 20cm x 20cm squares of baking paper and put each on top of a large piece of foil. Divide the asparagus between the squares of baking paper with the salmon fillets on top and season generously. Divide the garlic, lemon zest and juice, butter, dill and capers, then gather up the sides of the parcels to seal completely. 
  2. Lift onto a baking tray and put into the oven for 15–20 minutes or until the salmon is cooked through.
  3. Meanwhile, cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes until tender to the point of a knife, adding the peas to the water for the final minute of cooking, then drain well.
  4. Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and the lemon wedges as you wish.

To shop Russell’s full range, head to Ocado.com

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