The crispy salmon on whipped feta I've been making on repeat

This is the winter dinner that has been in heavy rotation at my place. Crispy skin salmon on a cloud of lemony whipped feta, warm charred greens, and a bright herb oil to finish. It looks like a restaurant plate and takes about fifteen minutes start to finish.

The whipped feta is the moment. Once you make it once you'll find a reason to make it every week. It's tangy, creamy, salty in the best way, and it turns a simple piece of salmon into a proper dinner.

Before we get into the recipe, here's what this plate is doing for your body:

Protein and omega 3s: Salmon is one of the easiest ways to get quality protein plus omega 3s in one hit. Great for skin, brain, hormones and satiety.

Healthy fats: Feta, olive oil and coconut yoghurt slow digestion and keep you satisfied through the night without needing a second dinner at 9pm.

Herbs and lemon: Fresh dill, parsley and lemon zest are doing more than looking pretty. They lift the whole plate and make simple ingredients feel considered.

Fibre and colour: Charred broccolini and a handful of rocket bring the fibre and the colour, and stand up beautifully to that rich whipped feta base.

This isn't a fussy meal. It's a warm, generous, deeply satisfying winter plate that tastes like more than the sum of its parts.

Ingredients (serves 2)

• 2 x 150g salmon fillets, skin on
• 1 bunch broccolini, trimmed
• 2 handfuls rocket or baby spinach
• 1 tablespoon coconut oil or lemon olive oil
• Sea salt and cracked black pepper
• Lemon wedges, to serve
• Hemp seeds, to finish
• HTK crunch, to finish

WHIPPED FETA:

• 150g Danish feta (the creamy one, not the crumbly Greek style)
• 3 tablespoons Cocobella original coconut yoghurt (or plain Greek yoghurt)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• Cracked black pepper

HERB OIL:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• Pinch of chilli flakes (optional)
• Sea salt to taste

How to make it:

1. Pat the salmon skin bone dry with paper towel and season generously with sea salt. Dry skin is the whole trick to crispy skin.
2. Make the whipped feta. Add feta, coconut yoghurt, olive oil, lemon zest, lemon juice, grated garlic and black pepper to a small food processor or high powered blender. Blitz until silky and cloud like. Taste and adjust with a little more lemon if it needs lift. Set aside.
3. Whisk together all the herb oil ingredients in a small bowl. Set aside so the flavours mingle.
4. Heat coconut oil in a heavy pan over medium high heat. Place the salmon skin side down and press gently for the first 30 seconds so the skin makes full contact. Cook undisturbed for 4 to 5 minutes until the skin is deep golden and crispy.
5. Flip and cook for another 1 to 2 minutes for blushing pink in the middle, or a little longer if you like it fully cooked through. Rest on a plate while you cook the greens.
6. In the same pan, add the broccolini with a splash of water. Cover for 1 minute to steam, then uncover and let it char for another minute. Season with salt and pepper.
7. To build, swoosh a generous spoonful of whipped feta across each plate. Top with a handful of rocket, the charred broccolini, then the crispy salmon skin side up so it stays crunchy.
8. Spoon the herb oil generously over everything. Scatter hemp seeds and HTK crunch on top. Finish with a lemon wedge on the side.

A note on the salmon: Dry skin plus a hot pan plus not touching it equals crispy skin every time. If you're nervous, use a fish weight or the base of a smaller pan to gently press for the first 30 seconds. And always start it skin side down.

A note on the feta: Danish feta whips up creamier than Greek feta. If Greek is all you have, add an extra tablespoon of yoghurt to bring it to that cloud like texture.

The one thing I always add: HTK crunch on top is non-negotiable. That texture over the creamy whipped feta and rich salmon is what turns this from good to a plate you actually remember. 🌿

Make it your own: Swap the broccolini for asparagus, roasted zucchini or blistered cherry tomatoes. Add a spoon of Gagas gut loving kraut on the side for a bit of tang. Serve with a slice of toasted Venerdi seeded bread if you want to make it more substantial.