Heart-healthy recipes
Our heart-healthy recipes are low in saturated fat and salt, and rich in fibre, vegetables and unsaturated fats. These meals make it easier to look after your cardiovascular health while still enjoying satisfying flavours. Simple, balanced and nutrient-dense, they fit naturally into everyday eating.
- Vietnamese Dipping Sauce
- Prawns, Mango, and Jícama Salad with Pineapple Vinaigrette
- Salmorejo
- Sweet, Salty, and Sour Marinade
- Roasted Carrots With Creamy Nuoc Cham Dressing
- Long Bean, Cucumber, and Tomato Salad
- Prawns with Artichoke Pesto
- Mussels with Tomatoes, Wine, and Anise
- Pear, Rocket, and Pancetta Salad
- Katy's Dates with Ancho Chilli Oil
- Salmon Gravlax Tartare on Crisp Potato Slices
- Cumin-Roasted Potatoes with Caviar and Smoked Salmon
- Baked Fish and Potatoes with Rosemary and Garlic
- Seared Wild Salmon with New Potatoes and Dijon Broth
- Prosciutto with Persimmon, Pomegranate, and Rocket
- Sea Scallop Brochettes with Orange-Saffron Aïoli
- Farro with Fennel and Carrots
- Rocket Salad with Olives, Pancetta, and Parmesan Shavings
- Mussel Soup with Avocado, Tomato, and Dill
- Spinach and Mint Soup
- Crunchy Wasabi Salmon with Lime
- Hake with Chunky "Romesco"
- Smoked Fish with Fennel and Rocket Salad
- Bass in Artichoke and Tomato Broth
- Long-Cooked Green Beans
- Fresh Salmon Salad with Chickpeas and Tomatoes
- Grilled Boneless Salmon Steaks with Horseradish Dill Butter
- Grilled Lobster and Potatoes with Basil Vinaigrette
- Crab, Mango, and Avocado Salad with Citrus Dressing
- Roasted Halibut with Walnut Crust
- Pan-Seared Mahi-Mahi with Oranges and Olives
- Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish
- Brazilian Fish Stew (Moqueca Capixaba)
- Arctic Char with Pistachio Orange Vinaigrette
- Provencal Salad
- Fennel- and Coriander-Spiced Salmon Fillets
- Tomato-and-Fennel-Stuffed Salmon with Basil Sauce
- Mâche and Green Apple Salad with Pancetta and Almonds
- Quick and Easy Cioppino
- Grilled Prawns with Cherokee and Oxheart Tomato Tartare
- Barley Risotto with Asparagus and Hazelnuts
- Salmon Steak with Orange-Balsamic Glaze
- Seared Arctic Char with Broccolini, Olives, and Garlic
- Bouillabaisse, Simplified
- Black Cod with Olives and Potatoes in Parchment
- Balsamic-Braised Cipolline Onions with Pomegranate
- Salmon with Agrodolce Sauce
- Garlic Confit
- Salmon with Fennel and Pernod
- Olive-Oil-Poached Prawns with Winter Pistou
- Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
- Honey-Roasted Carrots
- Grilled Baby Artichokes with Caper-Mint Sauce
- Oil-Poached Halibut with Tomatoes and Fennel
- Smoked-Turkey, Plum, and Fennel Salad
- Whole Striped Bass with Lemon and Mint
- Mediterranean Salad with Prosciutto and Pomegranate
- Umbrian Fish Soup
- Sea Bass with Marinated Vegetables
- Pan Seared Salmon on Baby Rocket
- Roasted Cod on Large Garlic Croutons
- Sautéed Lemon Maple Frisée
- Black Cod with Chanterelle Ragout
- Woodland Bundles
- Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce
- Carrot Fennel Soup
- Grilled Scallops and Nectarines with Corn and Tomato Salad
- Prawns and Fingerlings in Tomato Broth
- Roasted Farm-Raised Barramundi with Fennel and Orange
- Salt Cod With Tomatoes and Capers (Baccalà alla Vesuviana)
- Black and Green Olive Tapenade
- Fresh Corn Soup Topped with Roasted Corn Guacamole
- Campfire Potatoes
- Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou
- Roasted Black Sea Bass with Tomato and Olive Salad
- Halibut on Mashed Fava Beans with Mint
- Grilled Salmon Wrapped in Lemon and Bay Leaves
- Spring Greens Sauté with Bacon and Walnuts
- Grilled Black Cod with Fried Garlic and Chillies
- Tomato Cucumber Gazpacho
- Chilled Prawns Salad
- Rosemary Trout with Cherry-Tomato Sauce
- Heirloom Tomatoes with Shell Beans Vinaigrette
- Champagne Vinaigrette
- Roasted-Tomato Soup with Parmesan Wafers
- Cucumber Gazpacho with Prawns and Melon
- Mexican Seafood Sauté with Avocado-Mango Salsa
- Oil and Vinegar Potato Salad
- Sautéed Kale with Garlic, Shallots, and Capers
- Fig-Olive Tapenade
- Minted Mackerel and Mushroom Escabeche
- Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
- Salmon with Hoisin, Orange and Bok Choy
- White Beans with Squid, Rocket, and Cherry Tomatoes
- Piquillo Pepper and Sardine Tartines
- Tuna, White Bean, and Red Onion Salad
- Slow-Roasted Arctic Char with Lemon-Mustard Seed Topping
- Fish in Pine Nut Sauce
- Greek-Style Salad
- Cool Jade Soup
- Roasted Baby Potatoes with Thyme and Rosemary
- Salmon with Black Bean Sauce
- Salmon with Soy-Honey and Wasabi Sauces
- Broccoflower with Anchovies and Garlic
- Roasted Salmon with Orange-Herb Sauce
- Clams Oreganata
- Salmon Salad with Beans
- Vermicelli with Sauce alla Sofia
- French Potato Salad
- Red-Wine Vinaigrette
- Salmon Steaks with Red-Wine Butter
- Grilled Halibut with Lemongrass Tomato Sauce
- Lobster, Corn, and Potato Salad with Tarragon
- Honey and Soy Glazed Salmon
- Green Olive and Almond Tapenade
- Grilled Arctic Char with Basil Sauce and Tomato
- Grilled Salmon with Tomato, Cucumber and Caper Salsa
- Cast-Iron Roasted Clams
- Crabmeat, Apple, and Mango Salad on Cumin Apple Chips
- Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette
- Trout with Haricots Verts and Almonds
- Salt Cod in Tomato Garlic Confit
- Chilli-Rubbed Prawns with Avocado Corn Cocktail
- Lemony Crab Salad with Baby Greens
- Potatoes with Peppers and Chorizo
- Hot Pepper and Garlic Prawns
- Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
- Pickled Beet and Herring Salad
- Smoked Salmon and Cucumber Ribbon Salad with Caraway
- Striped Bass in Agrodolce Sauce
- Grilled Salmon with Citrus Yoghurt Sauce
- Chicken Drumsticks with Muhammara Sauce
- Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
- Calamari Salad
- Pear, Pancetta, and Walnut Salad
- Fennel- and Dill-Rubbed Grilled Salmon
- Romesco Sauce
- Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad
- Sea Urchin Mousse with Ginger Vinaigrette
- Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
- Grilled Fish Tostadas with Pineapple-Jícama Salsa
- Surf 'n' Turf Kebabs with Coriander-Lime Sauce
- Chicken Tagine with Apricots and Almonds
- Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette
- Chicken with Olives, Caramelized Onions, and Sage
- Salmon Salad with Fennel, Orange, and Mint
- Baccalà Mantecato: A Savory Spread of Whipped Salt Cod
- Asian Glazed Salmon
- Sautéed Prawns and Hazelnut Romesco
- Whole Sardines with Fresh Herbs and Crème Fraîche
- Potato Salad with Pancetta, Rosemary, and Lemon
- Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil
- Horseradish Mashed Potatoes
- Spicy Sweet Potato Spread
- Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
- Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
- Japanese-Style Grilled Fish
- Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread
- Grilled Monterey Sardines with Lemon and Herbs
- Grilled Salmon with Quick Blueberry Pan Sauce
- Grilled Whole Sea Bream with Chilli Glaze
- Sautéed Halibut with Rocket, Roasted Beets, and Horseradish Crème Fraîche
- Seared Tuna with Olive-Tapenade Vinaigrette and Rocket
- Italian Salsa Verde
- Spring Vegetable and Quinoa Pilaf
- Swordfish with Olive, Pinenut, and Parsley Relish
- Grilled Salmon with Black Beans and Piment d'Espelette Mayonnaise
- Escarole with Bacon, Dates, and Warm Walnut Vinaigrette
- Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
- Yukon Gold crisps with White Anchovy
- Salmon Panzanella With Green Beans
- Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
- Coriander Scallops with Orange-Ginger Dressing
- Pink Grapefruit, Avocado, and Watercress Salad
- Miso-Glazed Salmon Steaks
- Slow-Baked Salmon with Lemon and Thyme
- Spring Lamb with Grilled Baby Artichokes – Mr. Bean
- Spaghetti with Walnuts and Anchovies
- Jamaican Jerk Salmon and Mango Pineapple Salsa
- Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
- Tuscan Salmon with Rosemary Orzo
- Summer Melon with Fig and Proscuitto Fruit Cup
- Grilled Octopus with Gigante Beans and Oregano
- Beet and Tangerine Salad with Cranberry Dressing
- Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy
- Herb-Grilled Salmon with Fresh Tomato-Orange Chutney
- Crab with Cantaloupe and Caviar – Sea Salad
- Prawns and Watermelon Skillet
- Grilled Octopus with Kale, Tomatoes, and Beans
- Greek Millet Saganaki with Prawns and Ouzo
- Three-Greens Soup with Spinach Gremolata
- Pine-Smoked & Maple-Glazed Wild Salmon
- Fish Tacos with Strawberry Salsa
- Crispy Cauliflower with Capers, Raisins, and Breadcrumbs
- Fish Fillets with Tomatoes, Squash, and Basil
- Autumn Squash Salad
- Pan-Roasted Sea Bass with Citrus and Avocado Oil
- Fried Almonds
- Wilted Greens Salad with Squash, Apples, and Country Ham
- Classic Salad
- Shellfish and Potatoes à la Marinière
- Seared Halibut with Coriander & Carrots
- Garlic, Oregano, and Lemon Vinaigrette
- Roasted Potatoes and Haddock Puttanesca
- Whole Grilled Fish with Lime
- Pan-Roasted Salmon with Collards and Radish Raita
- Moroccan Salmon Crudo with Yoghurt
- Grilled Fish
- Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens
- Roasted Mackerel with Garlic and Paprika
- Teriyaki Salmon
- White Bean and Radish Salad
- Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
- Marcona Almonds with Smoked Paprika
- Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil
- Panfried Sea Bass with Harissa & Rose
- Sea Bass With Citrus-Olive-Caper Sauce
- Blender Mayonnaise
- Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce
- Simple Lemon Vinaigrette
- Roast Salmon and Broccoli with Chilli-Caper Vinaigrette
- Lemon-Paprika Roasted Salmon
- Walnut and Herb-Stuffed Salmon with Spicy Tahini Sauce
- Salmon Cakes With Rocket Salad
- Mackerel with Crushed Potatoes and Oregano
- Pastrami Salmon
- Grilled Red Snapper with Smoked Almond-Herb-Garden Chimichurri
- Beet Cured Lox
- Tarragon-Coriander Salsa Verde
- Slow-Cooked Salmon, Chickpeas, and Greens
- Slow-Roasted Salmon with Fennel, Citrus, and Chillies
- Alfred Portale's Red Snapper With Potatoes and Onions
- Green Mango Salad
- Cod with Potatoes and Preserved Lemon Relish
- Calabrian Chilli Oil
- Scallops with Hazelnuts and Warm Sun Gold Tomatoes
- Poached Salmon with Artichoke Confit
- Butter-Basted Salmon with Hazelnut Relish
- Seafood Chowder with Squash
- Seared Hake with Baby Potatoes and Green Sauce
- Roasted and Raw Carrot Salad with Hazelnuts and Rocket
- Spiced Carrot Salad
- Sweet 'n' Spicy Sriracha-Glazed Salmon
- Anchovy Mayonnaise
- Pan-Roasted Halibut with Herbed Corona Beans
- Baked Snapper with Harissa, New Potatoes, and Spring Onions
- Spanish-Style Tomato Toast with Garlic and Olive Oil
- Baked Mustard-Crusted Salmon with Asparagus and Tarragon
- Salmon Niçoise
- Slow-Roasted Black Cod with Red Chermoula
- Spicy Grape-Ricotta Crostini
- Snap Pea Salad with Coconut Gremolata
- Smoked Salmon with Horseradish Cream
- Farro and Tomato Salad with Fish-Sauce Vinaigrette
- Simple Garlic Confit with Herbs
- Kale Salad with Persimmons, Feta, and Crisp Prosciutto
- Salmon with Potato Salad and Horseradish Yoghurt
- Coconut-Clam Stock
- Sautéed Pears With Bacon and Mustard Dressing
- Citrus-Stuffed Branzini
- Cashew Caesar Dressing
- 3-Ingredient Maple-Cardamom Salmon
- Lavender Marcona Almonds
- Grilled Halibut Niçoise with Market Vegetables
- Roasted Red Peppers and Cherry Tomatoes With Ricotta
- Dorade With Potatoes and Burst Tomato Sauce
- Poached Cod With Potatoes and Leeks
- Almond Aioli
- Melon, Basil, and Feta Salad With Balsamic–Red Wine Reduction
- Dukkah-Crusted Salmon With Cucumber and Chilli Salad
- Green Olive Tapenade
- Grilled Salmon with Spring onions and Sesame
- Radicchio and Citrus Salad with Preserved Lemon
- Yellowtail Poke with Glass Noodles and Pear
- Salmon Poke on Greens with Wasabi Peas
- Raw Artichoke Salad with Celery and Parmesan
- Slow-Roasted Salmon in Parchment Paper
- Italian Sausage with Grilled Broccolini, Kale, and Lemon
- Green Beans Amandine
- Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
- Tomato Salad With Feta And Pistachios
- Monkfish and Cauliflower Chowder
- 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw
- Rice Balls With Salmon Filling (Onigiri)
- Roasted Vegetables Antipasto Plate
- Charred Asparagus with Citrus Bagna Cauda
- Spiced Turkey Chilli with Spaghetti Squash
- Fish Packets with Snap Peas, Tomatoes, and Herb Butter
- Make-Ahead Gravy
- Leeks in Vinaigrette with Walnuts and Tarragon
- Watermelon, Rocket, and Pine Nut Salad
- Salmon with Hot Sauce Vinaigrette and Pickled Veg
- Cold Roast Salmon with Smashed Green Bean Salad
- Skillet Cod, Clams, and Corn with Parsley
- Grilled Pork Chops with Plums, Halloumi, and Lemon
- Spicy Kimchi Slaw
- Aubergine and Yoghurt Spread (Borani-E Bâdenjân)
- Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)
- Grilled Swordfish with Charred Leeks and Citrus
- Swiss Chard–Tahini Dip
- Sesame Arctic Char Donabe
- Big-Batch Roasted Kale
- Grilled Red Mullet with Charred Onions and Pine Nuts
- Grilled Spiced Snapper with Mango and Red Onion Salad
- Roasted Niçoise Salad with Halibut
- Pickled Prawns
- Hot-Smoked Salmon with Salted Yoghurt and Fennel
- Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad
- Walnut-Crusted Salmon
- Crispy Fish with Brown Butter Sauce and Kohlrabi Salad
- Cedar-Plank Salmon
- Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds
- Risotto with Amarone and Caramelized Radicchio
- Aubergine with Cashew Butter and Pickled Peppers
- Cream of Asparagus Soup (Crème d'asperges)
- Crispy-Skinned Fish with Herb Sauce
- Almond and Raisin Agrodolce
- Paccheri with Shellfish, Squid, and Tomatoes
- Tomatoes and Haricots Verts with Anchovies
- Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
- Grilled Salmon Steaks with Coriander-Garlic Yoghurt Sauce
- Sheet-Pan Roasted Squash and Feta Salad
- Tomato-Coconut Curry with Cod
- Thai-Style Squid and Cucumber Salad
- Grilled Turbot with Celery Leaf Salsa Verde
- Roast Fish with Curry Butter
- Garlicky Grilled Squid with Marinated Peppers
- Tomato Salad with Warm Basil Dressing
- Green Bean and Tuna Salad with Basil Dressing
- Citrusy Haricots Verts
- Grilled Swordfish with Tomatoes and Oregano
- Lemony Salmon and Spiced Chickpeas
- Ice Water Salad
- Herby Garlic Confit
- Roast Fish with Cannellini Beans and Green Olives
- Spicy Sweet-and-Sour Salmon With Dates (Qaliyeh-e Khorma)
- Salmon With Citrus-Chilli Sauce
- Chard-Wrapped Fish with Lemon and Olive
- Turmeric Salmon With Coconut Crisp
- Za’atar Fish and Chips
- Grilled Flatfish With Pistachio-Herb Sauce
- Sumac Baked Fish With Saffron Quinoa
- Tamarind-Glazed Black Bass With Coconut-Herb Salad
- Chilli-Marinated Pork with Vietnamese Brussels Sprouts
- Oil-Poached Tuna Salad
- Sea Bream Crudo with Lemon and Olives
- Red Leaf Caesar Salad with Grilled Parmesan Croutons
- Jicama and Pomegranate Slaw
- Pan-Roasted Salmon With Grapefruit-Cabbage Slaw
- Salsa Verde With Toasted Breadcrumbs
- Marinated Fresh Anchovies (Alici Marinati)
- Roasted Arctic Char with Orange-Lentil Salad
- Salmon with sweet chilli glaze, sugar snap peas, and pea tendrils