Quick & Healthy Recipe: Lemony Salmon Fillet With Pickled Veg Salad

5 min. read
Quick & Healthy Recipe: Lemony Salmon Fillet With Pickled Veg Salad
BY Virgin Active South Africa
Posted On 15 April, 2024

This quick and healthy recipe is a great source of healthy fats, filled to the brim with delicious flavours and colourful foods. Do you need dinner inspiration? Look no further!

This recipe also works well with ready-to-eat smoked mackerel (high in omegas) or use cooked white fish such as hake or kingklip.


  • 11/2 cups (375ml) apple cider vinegar (or white balsamic), 1 tbsp (15ml) mustard seeds, 1/2 cup (125ml) hot water.
  • 1/2 cup (100g) brown sugar, dash of fish sauce (optional).
  • 2 packets (200g each) rainbow baby carrots, thinly peeled using a veg peeler.
  • 1 tub (180g) snacking cucumbers, thinly sliced.
  • 1 packet (200g) baby fennel, thinly sliced.
  • 5 radishes, thinly sliced.


  • 200–250g fresh salmon.
  • Salt and milled pepper.
  • Grated peel and juice (60ml) of 1 lemon.
  • Olive oil, for drizzling.
  • Sliced chilli, for serving.
  • Handful fresh coriander and basil.


  • Combine vinegar, mustard seeds, water, sugar and fish sauce.
  • Stir until sugar is dissolved.
  • Add veggies, except for the radish, and leave to pickle for 30 minutes.
  • Add radish, and pickle for another 10 minutes.
  • Drain.
  • Season fish lightly, squeeze lemon juice over and sprinkle with lemon peel.
  • Place a piece of baking paper in a hot oiled pan, drizzle with oil and sear salmon on both sides (about 2 minutes).

This delicious recipe serves 3–4 people.

Serve the fish on a platter, topped with pickled veg, chilli, herbs and enjoy! Discover other quick and healthy recipes here with Virgin Active.