Recipes | Leah Itsines

This Lemon and Cherry Tomato Salmon is the perfect easy recipe for when you're craving something fresh but want to cook dinner in 20 minutes. I love one tray bakes because their super healthy and packed with flavour. Simply, marinate for a few minutes and then pop in the oven! Family dinners don't get any easier than this.   Servings: 2 People (One fillet each!) Prep time: 10 Minutes  Cook time: 15-20 minutes Ingredients:2 salmon fillets – skin on1 lemon – cut into rounds 6 Cherry tomatoes – halved 1/2 cup parsley, chopped 1 small red onion, diced 2 Tbsp. Olive oilSalt and pepper – To taste Directions: Pre-heat oven to 180 degrees Celsius Add all ingredients other then the lemon rounds into a bowl and mix well.  In a large mixing bowl, add the salmon fillets to the bowl and coat evenly On two separate sheets of Al-Foil or baking paper, lay the fish skin down and divide the cherry tomato mixture between the two bowls. Wrap each fillet individually covering it completely to ensure no air escapes. Place into the oven for 15 minutes or until cooked to your liking Hope  you LOVE the recipe!  

  This Crispy Crumbed Fish paired with my Sweet Potato Fries makes the perfect healthy fish and chips recipe. I used to love 'fish fingers' for dinner when I was a kid, and this recipe is an such a easy way of pleasing your kids, while enjoying dinner as a family. The crumbed batter is delicious, crispy & crunchy without being greasy or heavy! It's a win win!   Prep Time: 15 Minutes Cooking Time: 20 Minutes Serves: 4 Ingredients: 500g white firm fish, sliced into strips 1/4 tsp salt 1/2 tsp dried oregano 1/2 tsp curry powder1/4 tsp chilli powder pinch of pepper 1 egg, whisked 2 tbsp olive oil 2 cups of panko bread crumbs  Serve with:  Sweet Potato Fries or a side salad! Like my fresh Greek Salad Directions:  Pre-heat oven to 180 degrees celsius. Whisk egg into a small bowl and set aside.  Add panko crumbs, oregano, curry powder, chilli powder and pepper into a large bowl and mix through. Add each fish fillet into the egg mixture, and then straight into the crumb mixture.  Then place the crumbed fish onto a lined baking tray and drizzle with the olive oil. Place into the oven for 20 minutes or until lightly golden brown. EAT!

Salmon with Lemon and Chive Dressing is one of my favourite got-to meals. It's fresh, healthy and absolutely delicious! It's super easy too, and is the perfect simple dinner idea when you don't have the energy to cook. Pair this with a simple Greek Salad or steam veggies to finish off this delicious meal. Serves: 2 Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients: 2 salmon fillets (I chose middle pieces, up to you!)1 lemon, juiced 2 tbsp olive oil 1/4 tsp salt 1 tbsp fresh chives, finely sliced Directions:  Pre-heat oven to 180 degrees celsius.  On a lined baking tray, lay the salmon skin side down and sprinkle with a generous pinch of salt and pepper.  Place salmon into the oven for 20 minutes or until cooked to your liking.  In a small mixing bowl, mix lemon, olive oil, salt and chives together.  Once salmon is cooked, spoon dressing as you need it over the salmon.  Serve with rice or a side salad. 

Makes: 2 cups of pestoServes 2 (you’ll have left over pesto, this will last 3 weeks in the fridge or 2 months if frozen!)Ingredients:Pesto:3 cups of baby spinach 1 cup fresh basil leaves1 large Australian avocado, de-seeded and diced3/4 cup of parmesan cheese2/3 cup of pine nuts1 garlic clove, crushed1 tbsp lemon juice2/3 cup op olive oil Generous pinch of saltGenerous pinch of pepperPasta:10 banana prawns, raw and deveined.250g spaghetti, uncooked1 brown onion, diced2 garlic cloves, crushed½ long red chilli, deseeded and finely sliced.2 tbsp olive oilDirections:1. Boil water in a deep pot and cook the pasta according to packet instructions. Drain and set aside.2. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending,slowly pour in the olive oil and blend until your desired consistency. I personally like my pesto quitechunky, but it’s up to you!3. Add olive oil into a hot pan and heat for 1 minute. Add onion, garlic and chilli to the pan and cook for 2-3minutes until the onion is translucent.4. Add prawns into the pan and cook for 2-4 minutes (or until fully cooked).5. Add the cooked pasta into the pan and stir. Add 4 heaped tablespoons of the pesto into the pasta and stirthrough. If you want more – add more!6. Serve with some fresh parmesan cheese!

I absolutely love the flavours of this fish! Barramundi is a very mild and soft fish which is seriously good for those non-seafood lovers! It's a great place to start if you're wanting to add more fish to your diet! Ingredients: 1 small baby barramundi, cleaned2 tbsp. Soy sauce 2 tbsp. Fish sauce2 tbsp. Sesame oil2 tbsp. lime juice 1 long red chilli, deseeded and finely sliced 1 garlic clove, crushed 1 tbsp. ginger, grated 1/2 lime, sliced into wedges 1 tsp sesame seeds Fresh coriander to serve Directions:  Firstly, make sure your barramundi is clean/descaled.  Pre-heat oven to 180 degrees celsius.  Score your fish on both sides with a Sharpe knife.  In a small bowl, add the soy, sesame oil, fish sauce, lime juice, chilli, garlic and ginger. Mix well to combine.  On a lined baking tray, lay fish and pour over the soy sauce mixture. Used a spoon to make sure the flavour is evenly distributed.  Place the lime wedges over the top of the fish and sprinkle the sesame seeds.  Place the fish into the oven for 20 minutes, or until cooked to your liking.  Serve with fresh coriander on top! 

Crumbed Calamari salad! 😍 I posted this the other day on my stories and it was just a quick dinner that I had and you guys wanted it! SOOO... In my quest to give the people what they truly want....HERE IT IS!! This recipe is super easy, quick & delicious, enjoy!Serves 4Ingredients: 400g fresh squid tubes, sliced into rings  2 Lebanese cucumbers, sliced 1/2 large red onion, diced3 tomatoes, diced1/2 red capsicum, sliced into strips2 tbsp fresh oregano (or basil if you cant find!) ½ cup of pited olives100g feta cheese1 egg1 cup breadcrumbs 1 tsp salt 1/2 tsp pepper 1 tsp dried oregano1/4 tsp paprika 1/4 cup rice bran oil (for cooking) Dressing for salad:½ teaspoon dried oregano2 tbsp lemon juice1 tbsp olive oilSmall pinch of salt Directions:  In a small mixing bowl, whisk egg.  In another mixing bowl, add breadcrumbs, salt, pepper, dried oregano and paprika. Mix well.  Coat the squid rings in egg and then in the bread crumb mixture. Ensure they are well coated.  On a non stick pan, heat olive oil over high heat and allow to really heat up!  Place the squid rings into the oil and shallow fry for 1-2 minutes on each side or until lightly browned. Remove and let drain on a paper towel.  In a large mixing bowl, Add cucumber, onion, tomatoes, olives, fresh oregano, capsicum and feta.  Add dried oregano, lemon juice, olive oil and a small pinch of salt to the salad and mix.  Add calamari rings into the bowl and mix well. Eat right away! 

LAKSA + MY FAVE FISH... YES PLS! This is soooo delicious but more importantly... SO QUICK! It's is simple that you'll be like...."This is going to be my dinner for the next 100 years" hahaha! Serves: 1Ingredients: 1 Salmon fillet1 spring onion, sliced finely2 baby bok choy, halved1 tbsp Ayam laksa paste400ml coconut milk1/4 cup vegetable stock 1 tsp olive oil Option to serve with:Rice Directions: In a deep pan, heat olive oil over medium to high heat. Add spring onion and laksa paste to the pan and stir for 2 minutes until fragrant. Pour coconut milk and vegetable stock into the pan and Bring to a light simmer. Add salmon fillet into the pan and cover with a lid. Cook for 10-15 minutes (depending how you like you salmon cooked!).   After 10 minutes, add baby bok choy into the pan and leave to lightly wilt. Remove from the pan and place into deep plate or serving bowl. Eat with rice!  

MMMmmm This recipe might seem familiar...and thats because it is! I've swapped out the chicken in this recipe and added prawns instead for a delicious seafood version....and boy did it give the chicken a run for its money! Serves: 4 Ingredients: 1 Tbsp Olive oil250g large king prawns, uncooked and deveined 2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1/2 cup sun dried tomatoes, halved 1/2 cup thickened cream1 cup chicken stock1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions: In a deep saucepan, heat olive oil over a medium to high heat. cook garlic, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for to simmer on a low heat for 20 minutes.  Add in prawns and spinach and cook for 4-6 minutes, or until prawns are complelty cooked through.  Serve with rice or pasta!  Hope you LOVE this recipe - It's one of my family's favourites! Don't forget to share :) 

How delicious is a good seafood pasta? I always order the seafood pasta when I'm out, so I just needed to recreate it for home! Serves 2 Ingredients: 250g fettuccine, uncooked140g blue swimmer crab meat, diced 12 large king prawns, raw & de-scaled and de-veined 1 long red chilli, sliced thinly3 garlic cloves, crushed 1 brown onion, diced 3-4 tbsp olive oil 1 tsp salt 1/2 tsp pepper 1 tbsp. fresh parsley, chopped Directions:  Cook pasta according to packet instructions. Drain once cooked and set aside.  In a large non stick pan, heat olive oil over a medium to high heat.  Add onion, garlic and chilli into the pan and cook for 3-4 minutes, or until onion becomes translucent.  Add prawns, crab and parsley into the pan and cook for 4-6 minutes, or until prawns are cooked through.  Throw the cooked pasta into the pan and heat through. Season with salt, pepper to taste.  EAT! 

I absolutely love fresh meals like this - they leave you feeling super light! The salmon has a delicious lemony flavour to it, which works amazingly and paired with a fresh salad - you cant go wrong! Serves 2Ingredients: 2 middle pieces of salmon, skin on2 medium tomatoes, diced 1 spring onion stalk, finely sliced 1/2 red capsicum, diced 1/2 yellow capsicum, diced 100g bocconcini, diced 1 tbsp fresh coriander, roughly chopped 1/2 avocado, sliced 1/2 tbsp olive oil 1 tbsp. lemon juice Pinch of salt Dressing for fish: 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 tbsp lemon 1 tbsp fresh chives, finely sliced Directions:  Pre-heat oven to 180 degrees celsius. Lay fish skin side down on a lined baking tray.  In a small mixing bowl, add all ingredients under "dressing for fish" and mix well.  Spoon this mixture over both the fish evenly. Place fish into the oven for 15 minutes, or until cooked to your liking.  While the fish is cooking, In a large mixing bowl add tomato, spring onion, red onion, capsicums, bocconcini, avocado and coriander. Mix well.  Season salad with 1/2 tbsp olive oil, 1 tbsp of lemon juice and a small pinch of salt. Mix well.  Serve the fish and salad together with another squeeze of lemon! 

Woooo my first recipe with my spices! This is a delicious spice flavour that will take you all the way back to Morocco! A subtle blend of middle eastern spices with a slight kick of chilli at the end.Serves 2 Ingredients: 2 salmon fillets, skin on2 tbsp. Leah's Moroccan Spice1 Zucchini, sliced into rounds4 brussel sprouts, halved1/2 red capsicum, sliced thickly1/2 medium broccoli, cut into florets2 mushrooms, halved 2 tbsp. Olive oil Directions:  Pre-heat oven to 180 degrees celsius Add all vegetables onto a lined baking tray and coat with olive oil and 1 tsp of the Moroccan spice. Mix well, to ensure the vegetables are well coated.  Add into the oven for 15 minutes.  Remove the vegetables from the oven and make space for the fish!  Place the fish onto the tray and sprinkle the remanding spice over the two fillets.  Place back into the oven for 15 minutes (depending on how you like your fish cooked, keep in for longer!)  Remove the fish and serve with some basmati rice or a salad! 

For those of you who have been following along... it's not exactly a well-hidden secret how much I love a good pasta 🤣🤣 And this particular recipe seriouuuusly has a frequent occurrence in our house.. it's just so quick and easy and impossible not to love! If prawns aren't your jam, you can absolutely replace them with chicken or even tofu.. BUT if you love prawns, trust me and just LEAVE THEM IN THERE 🤤 The flavour of the prawns with the roasted cherry tomatoes in this fresh weeknight dinner is out of this world! Serves 4Ingredients: 400g cherry tomatoes 250g green banana prawns, raw 1 tbsp olive oil (for tomatoes) 1 medium brown onion, diced 3 garlic cloves, crushed 1 long birds eye chilli, diced3-4 tbsp olive oil 1 tsp salt 1/2 tsp pepper 450g linguine (or enough for four people), uncooked 1 tbsp. fresh parsley, chopped Directions:  Pre heat oven to 180 degrees celsius.  Cook pasta according to packet instructions. Set aside once cooked. Add cherry tomatoes onto a lined baking tray and splash 1 tbsp of olive oil over the top. Sprinkle a pinch of salt and place into the oven for 15 minutes.  Remove from oven and set aside. In a large nonstick pan, heat olive oil over a medium heat.  Add onion, chilli and garlic into the pan and cook for 7-8 minutes, until onion is soft. Add salt and pepper here.  Add prawns into the pan and cook for 3-4 minutes or until cooked through (you don't want to over cook!)  Add pasta and parsley to the pan and mix through. If you need a little more olive oil, add some in. Taste, and season with salt if needed.  Eat!