Three healthy recipes straight from the pages of Luke Hines’s cook­book, Eat Clean.

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SERVES 4 PREP 20 MINS COOK 15 MINS ✚ 100g (¾ cup) ✚ 1 large fen­nel bulb, toasted hazel­nuts, thinly sliced plus ex­tra to serve ✚ 200g cherry ✚ 2 tbsp co­conut oil, toma­toes melted ✚ 50g black olives, ✚ 2 or­anges, 1 juiced pit­ted and halved and zested, ✚ sea salt and 1 peeled and freshly ground seg­mented black pep­per ✚ 4 x 150–180g ✚ 3 large hand­fuls of salmon fil­lets, rocket, wa­ter­cress skin re­moved or mi­cro herbs

ONE Get started by pre­heat­ing the oven to 200°C and lin­ing two bak­ing trays with bak­ing pa­per.

TWO Us­ing a mor­tar and pes­tle, pound the hazel­nuts together with 1 tbsp of the co­conut oil and the or­ange zest and juice to form a lovely, smooth paste. Set aside. THREE Ar­range the salmon fil­lets on one of the pre­pared trays and bake for 5 mins. Turn fil­lets over, top with the hazel­nut mix­ture and cook for a fur­ther 5 mins, or un­til the fish is cooked through and the hazel­nut crust is golden brown. Set aside to rest. FOUR Mean­while, place the sliced fen­nel, cherry toma­toes and olives on the other bak­ing tray, driz­zle with the re­main­ing tbsp of co­conut oil and sea­son well with salt and pep­per. Roast for 15–20 mins, or un­til the fen­nel is beau­ti­fully golden and start­ing to shrivel. Re­move from the oven and leave to cool slightly, then tip into a bowl and mix together with your choice of salad greens and the or­ange seg­ments.

FIVE Di­vide the salmon fil­lets and salad among four plates, scat­ter over a few ex­tra toasted hazel­nuts and serve.


Luke’s food phi­los­o­phy is based around the pa­leo way of eat­ing – he en­cour­ages us to avoid or limit grains, dairy, gluten and re­fined sugar, lis­ten to our bod­ies and eat in­tu­itively. Recipes ex­tracted from Eat Clean by Luke Hines (Plum), $39.99. Avail­able now.

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