Piri Piri salmon with tzatziki and spring greens

A lovely fresh dish for spring that showcases our great tasting gluten-free Piri Piri salmon.

This recipe tastes good, is easy to do and full of healthy green vegetables.  You can use ready-made tzatziki or try our simple recipe to make your own!


  • 2

    BigFish Brand™ Piri Piri Salmon fillets

  • 250g

    new potatoes, halved

  • 1

    bag of mixed salad leaves

  • 1

    handful of frozen peas

  • 1

    handful frozen mange tout or green beans

  • Olive oil

    for drizzling

  • Seasoning

    fresh black pepper and salt

  • 1

    small tub prepared tzatziki

  • OR for fresh tzatziki

    300g of good Greek yoghurt; half a clove of garlic, finely chopped; half a cucumber, roughly chopped with the core (seeds) removed; the juice of half a lemon; fresh mint, roughly chopped


  • 1.

    Pre-heat the oven to 190°C/gas mark 5

  • 2.

    Remove all packaging from the salmon fillets and loosely wrap in tin foil lightly oiled with olive oil. Place the fillets on a baking tray in the oven and cook for 35-40 minutes OR follow the instructions on pack to cook using a microwave.

  • 3.

    Bring a pan of water to the boil and cook the potatoes for 15 minutes until tender.  Drain and leave to cool.

  • 4.

    Replace the water in the pan and cook the frozen greens (peas, mangetout and/or green beans) for 2-3 minutes until tender.  Drain and place immediately in a bowl of iced water.

  • 5.

    Once the potatoes have cooled, coat with a generous amount of tzatziki and a drizzle of olive oil Drain and shake the iced greens dry then toss together with mixed salad leaves in a large glass bowl. Remove the cooked salmon from the oven and serve on top of the potatoes and salad.

  • 6.

    Make tzatziki

    Simply put the yoghurt, garlic, cucumber, lemon juice and mint in a bowl and season with black pepper and a little salt.  Stir to combine, place in an airtight container and keep in the fridge until ready to use.

Preparation Time

20 minutes

Cooking Time

45 minutes