Salmon and Vegetable Loaf

By October 7, 2022Mains

This tasty vegetable loaf is so easy to prepare and can be made ahead for lunch or dinner. It is nice served hot or cold with or without a salad. Enjoy!



Prep time

6 Minutes

Cooking time

25 -30 Minutes


  • ½ tablespoon of oil
  • ½ tablespoon butter
  • ¼ cup roughly chopped mushroom
  • 1 green onion/shallot, sliced
  • 1 cheek red capsicum, roughly chopped
  • carrot ribbons see *note below
  • 1 small tin (95-120g) of salmon
  • 3 eggs, beaten
  • 40g crumbled goats cheese
  • 4-6 cherry tomatoes, halved
  • pinch of salt and pepper
  • 1 tablespoon chopped basil and parsley


  • Preheat oven 190ºc
  • Heat oil and butter in a small frying pan, over a medium heat
  • Add the mushroom and sauté for 1-2 minutes
  • Add the shallots and capsicum and cook for 3-4 minutes, until just softened
  • Line a mini (7cm x 14cm) nonstick loaf tin or a small square tin, with carrot ribbons, overlapping slightly and along the sides also
  • Mix the vegetables, salmon and egg together and pour into the loaf tin, press the costs cheese and tomatoes (cut side up), into the mixture 
  • Reduce the oven temperature to 175ºc and place the loaf tin into the preheated oven and cook for 25-30 minutes or until golden in colour and the center is cooked through
  • Remove from oven and cool slightly
  • Transfer the loaf onto a serving plate.
  • Serve and Enjoy!
  • Note: 
  • You can use a vegetable peeler or a mandolin to make the thin carrot ribbons 
  • You can substitute the carrot with zucchini if you prefer

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