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