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Spending a lovely night-in? Enjoy this ideal evening meal with your significant other, friend, or family member.

Serves 2.



  • 1/2 lime, juiced
  • 1 tbsp wholegrain mustard
  • 150g boneless salmon fillet
  • 50g easy-cook brown rice, freshly boiled
  • 50g tender stem broccoli – optional
  • 1 medium carrot
  • 50g shiitake mushrooms
  • 1 tbsp toasted sesame oil
  • 100g mangetout, trimmed
  • 10g fresh root ginger, peeled and finely sliced
  • 1 garlic cloves, peeled and finely sliced
  • 1 tbsp dark soy sauce



  1. Mix the lime juice with the mustard in a non-metallic bowl and season with freshly ground black pepper. Add the salmon fillet and turn to coat in the marinade. Cover the bowl with cling film and chill for 30 minutes.
  2. Preheat the oven to 200°C, (fan 180°C, gas 6). Line a small baking tray with foil. Reserving the marinade, place the salmon fillet on the foil, skin-side down, and bake in the oven for 10 minutes. Take out of the oven and brush the salmon with any remaining marinade. Return to the oven for a further 6-8 minutes or until the fish is cooked.
  3. While the salmon is baking, trim and cut the broccoli in half lengthways right through the stem. Peel the carrots and use the peeler to cut carefully into long ribbons. Wipe the mushrooms and thickly slice any of the larger ones (Tip – washing them makes tehm absorb moisture, meaning they wont brown; wipe with kitchen paper instead).
  4. Heat the oil in a large non-stick frying pan or work and stir fry the broccoli, carrots and mushrooms for 2 minutes. Add the mangetout and stir fry for 2 minutes more. Scatter the ginger and garlic into the pan and stir-fry with the vegetables for 1 minute.
  5. Pour over the soy sauce and toss with the vegetables and mushrooms until they are lightly coated.
  6. Divide the vegetables between two plates (or a plate and a Tupperware container to save the second portion for another time).
  7. Slide a spatula under the salmon fillet and you should be able to remove it from the baking tray without the skin. Place half each plate of vegetables.
  8. Serve with freshly boiled brown rice. Enjoy with another or save the second portion for another time.

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