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Here’s our fourth and final recipe dedicated to our 30 Day Yoga & Nutrition Challengers. Our Melbourne based buddies at Rx Cooking School have all the short cuts and cooking tips.  Perfect for those focusing on increasing their protein and vegetable intake.

‘Salmon alla Puttanesca’

For the Salmon

  • 2 x Salmon Fillets skin on
  • 1 tbsp extra-virgin olive oil
  • Dash Himalayan sea salt
  • Dash freshly ground pepper

For the Puttanesca

  • 2 cloves garlic
  • 1/2 cup sun-dried tomatoes packed in oil (I removed most of the oil)
  • 2 Roma tomatoes (or 1 cup whole peeled plum tomatoes)
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 1 1/2 tbsp capers
  • 1 tsp fresh lemon juice
  • 1 tsp parsley
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp red pepper flakes
  • Optional: 1/4 cup kalamata olives, drained and pitted

For the Puttanesca
1. In a food processor, immersion blender, or a high-speed blender combine garlic, sun-dried tomatoes, onion, tomatoes, 1 tbsp capers, olive oil, lemon juice, oregano, parsley, red pepper flakes, and freshly ground pepper and pulse for 1-2 minutes. You don’t want it fully smooth, so don’t over mix
2. Once done, transfer mixture to a medium saucepan and cook over low heat for 10 minutes. Add in additional 1/2 tbsp capers while in saucepan
For the Salmon
1. Rub salmon with 1/2 tbsp oil and sprinkle with salt, and pepper
2. Heat other 1/2 tbsp oil in a pan – medium heat
3. When the oil begins to heat place your salmon skin side down in the pan and sear for 1-2 minutes or until it has browned
4. Flip and cook on other side until cooked hald way through
5. Place salmon on a plate, top with puttanesca sauce and garnish with fresh basil
Serve on a bed of grilled asparagus, steamed broccoli or Asian greens
Thank you RX Cooking School! Follow them on Facebook – https://www.facebook.com/RxCookingSchool and Instagram @rxcookingschool or give them a buzz – Karl 0410 69 55 44  Rich 0418 699 916