Recipes | Leah Itsines

I loveeeee a good Thai dish & this is a gorgeously light weeknight dinner to whip up! PLUS the fish dressing on this one is actually amazing on ANY fish if you don't like or have access to Barramundi.. I love salmon as a great swap for Barramundi with this dressing!     Thai Baked Barramundi Serves 2 Ingredients:2 Barramundi fillets (middle pieces) 1 carrot, peeled into long strips1 medium cucumber, peeled into strips 1.5 cups of Chinese cabbage, shredded 1 cup red cabbage, shredded 3 radishes, sliced into thin circles 1/2 red capsicum, thinly sliced 3-4 sprigs of fresh coriander Fish dressing: 1 tsp sesame oil 1 spring onion, sliced thinly2 tbsp soy sauce1/2 red chili, de-seeded and sliced 1 lime, juiced 1 tbsp fish sauce 1 garlic clove, sliced thinly  Directions:  Preheat oven to 180 degrees celsius. Add all ingredients under "dressing" into a small bowl and mix. Add carrot, cucumber, cabbage, Chinese cabbage, radishes, coriander and capsicum into a large mixing bowl and set aside.  Reserve 1 tbsp of dressing to place onto your salad.  Place two sheets of al foil down (enough to cover a single filet of fish) and place fish in the middle of the sheet.  divide the remaining dressing between both fillets.  Wrap tightly, ensuring no air or dressing can come out.  Place onto a baking tray and then into the oven for 15 minutes.   While these are cooking, dress your salad with the 1 tbsp of reserved dressing.  Toss the salad.  Take fish out of the oven and eat with your salad! 

This is one from my dad - he LOVES this type of pasta! It's light, but packs a punch with flavour!  Ingredients: 1 brown onion, diced1 long red chill, diced and deseeded 3-4 garlic cloves, crushed 1/4 cup chopped parsley4 tbsp. olive oil 3 tbsp. olive oil (for cooking)250g spaghetti, uncooked 200g uncooked tail on prawnsSalt and pepper to taste.  Directions:  Cook pasta according to packet instructions.  In a non-stick pan, heat olive oil over medium to high heat.  Once hot, add onion, garlic, chilli, and parsley to the pan and cook for 3-5 minutes, or until onion is translucent.  Add prawns to the pan, and cook for 4-6 minutes, or until they're cooked through.   Add the cooked pasta into the pan and toss through. Season with salt and pepper to taste  Add parmesan and more parsley to top with! 

When you want an easy lunch or dinner that tastes absolutely FRESHHHH.. this is the one to make! It ticks all the boxes in my books! Salmon and Roast Vegetable Cous Cous Serves: 1Ingredients: 1 salmon fillet, skin on1/3 cup of plain pearl couscous 1 Cup pumpkin, raw1/4 red onion, finely chopped1/2 red capsicum, grilled 1 fresh chilli – finely chopped1/2 red tomato, chopped finelyJuice of 1 lemon5 fresh basil leaves 2 Tbsp. Of Chopped CorianderSalt And Pepper To Taste Directions: Cook couscous according to packet instructions. Chop pumpkin and toss in bowl with olive oil, salt and pepper and roast in oven 180 degrees for 20 minutes or until soft. Place cooked couscous into a large bowl with lemon, salt and pepper and a dash of olive oil and mix through. Add onion, chilli, tomatoes and the fresh herbs and mix thoroughly. Grill the capsicums under the grill on a high setting, turning them constantly until blackening most of it. While still hot, place into a bowl and cover with glad wrap so they steam. Leave for 5 minutes and then peel the skin off and chop the finely and place into the bowl with the cous cous. Add pumpkin and mix. Season salmon with salt and pepper. On a non-stick pan, heat olive oil on a medium to high heat. Add salmon to the pan skin side down. Cook for 3-4 minutes on each side (or until you like it!) Serve with the salad mixture :) 

I LOVE this curry! It's so simple, quick and packs a punch with flavour. Serve over some delicious basmati rice and you're in for a delicious, light dinner! Ingredients: 400g firm white fish (ling, flathead)3 tbsp. yellow curry paste 1 tbsp. sesame oil 15 snow peas, tops and tails cut 1 small broccoli head, cut into florrets2 tbsp. fresh coriander, chopped finely400ml coconut milk 1/2 cup vegetable stock 1 lime, juiced 1 tbsp, fish sauce Directions:   In a hot wok, heat sesame oil over medium to high heat.  Add yellow curry paste and stir for 2 minutes, until it heats through and becomes fragrant.  Into the wok, add coconut milk, stock, lime and fish sauce. Heat for 5 minutes.  Add fish and cook for 5-7 minutes.  Add vegetables in with fresh coriander and stir for a further 3-5 minutes (or until vegetables are cooked to your liking.  Serve over basmati rice :)  Hope you love this recipe! If you do, don't forget to SHARE it with your friends!  Love, Leah x

Hey guys! Asparagus is SUCH a versatile veggie - It can be eaten at ANY time of the day! It's also packed with vitamin C and Fibre! Prep time: 10 Minutes to prepare, 1 hour to marinate salmonCook time: 15-20 minutesServings: 2 People (One fillet each!) Ingredients:2 Salmon fillets – skin on1 lemon – juiced2 rosemary stalks – leafs taken off the stalk and chopped1 Garlic clove – sliced into slivers6 asparagus stalks – bottoms of spear cut6 Cherry tomatoes – left whole2 Tbsp. Olive oilSalt and pepper – To taste  Directions: Pre-heat oven to 180 degrees Celsius Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix. In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly. Leave to marinate for 1 hour prior to cooking. On two separate sheets of Al-Foil or Baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each. 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!

THESE ARE AMAZING! If you're not 100% a fan of seafood, this recipe will change your mind!  Serves: 4-6 (makes around 20 fritters)Ingredients: 1kg Raw king prawns1 clove of garlic - crushed1 small red chilli - deseeded & chopped1 spring onion - finely sliced3/4 cup of coriander leaves - chopped2 tbsp fish saucePinch of pepperPinch of saltOlive oil (for cooking)1 tbsp Lime juice Directions: De-scale and de-vein the prawns before placing them in the food processor. Into the food processor, add garlic, chilli, spring onion, corriander, fish sauce, salt, pepper and lime juice. Whizz in the processor until it has all combined and it is almost at a paste (a littlechunky is also good) Roll the prawn mixture into small balls and place onto a heated and oiled pan. Cook until both sides are golden brown (around 3-4 minutes) Serve with a lime aioli or sweet chilli sauce! 

We are ALL in need of a 15 minute meal - right? This salmon pasta packs a punch with taste, but is super quick and easy.Ingredients: 200g Spaghetti Pasta 10 asparagus spears, bottoms cut off150g hot smoked salmon, shredded  1 brown onion, finely diced2 garlic cloves, crushed 1 long red chilli, deseeded and finely sliced2 tbsp. olive oil 2 tbsp. finely Parsley, choppedSalt and pepper to taste Directions:  Boil water and cook pasta according to packet instructions.  in a small non stick pan, heat a small splash of olive oil and cook the asparagus spears for 3-4 minutes, or until softened.  Once asparagus is cooked, chop into bite sized pieces.  In a larger pan, heat 2 tbsp of olive oil.  Add garlic, onion and chilli and cook for 3-4 minutes. Add shredded salmon and asparagus spears into the mix and heat through.  Add cooked pasta and sprinkle parsley, salt and pepper.  Mix throughly and then...eat! 

This is an incredible recipe that ticks ALL the boxes!Serves 1 Ingredients: 1 Salmon Fillet 1/4 Red onion - finely diced1 Clove of garlic - Cut into Slivers1 Tbsp Olive Oil 1 Tbsp. Parsley - Chopped1 Tbsp.  Coriander - Chopped4 Cherry tomatoes 1/2 a lemon -  Juiced Sprinkle of Salt and Pepper Directions: Preheat oven to 180 degrees celsius.Add all ingredients into a bowl except the lemon and  leave to marinate for 1 hour before cooking. Onto a tray, Line it with al foil or baking paper and pour contents of the bowl into the middle. Pour over lemon juice. Wrap up the fish tightly so no air escapes! Bake for 20 minutes (or until cooked to your liking!) and EAT! Hope you LOVE it!  Love, Leah x

This pesto salmon is the beeessst!  Such an easy one tray dinner. The pesto can be made in advance and kept in the fridge for more amazingness (helllooo salad dressing!!) for up to 3 weeks. Store in an air tight container and in the fridge.  Serves tworecipe :2 salmon fillets2 carrots, sliced 1 bell pepper, sliced into strips2 handfuls of string beans, tips and tails cut1 red onion, quatered2 garlic cloves, sliced thinly 1 asparagus bunch, bottoms cut  Pesto:3 cups baby spinach1/3 cup parmesan2/3 cup of light olive oil2/3 cup slivered almondssalt and pepper1/2 small lemon juice1 garlic clove Directions:Pre-heat oven to 180 degrees celsius. Add all ingredients under "pesto" into a food processor and blend. I like it a little chunky - but its up to you for consistency! Place all vegetables onto a lined baking tray. Sprinkle the garlic over top with some salt, pepper and olive oil. Place into oven for 15 minutes.Take out and place salmon on the same try, spoon pesto mixture on top of salmon and bake in the oven uncovered for a further 15 minutes. Eat! Serve with rice or salad!

These are amazing for a BBQ as a little entree or a seafood option. They don't have to be made on skewers, they taste amazing marinated, cooked and in a salad too! INGREDIENTS: 8 - 10 bamboo skewers - Soaked in water for 1 hour 500g Raw Prawns - descaled (tails on!) and de-veined 1 Long Red chilli - Finely diced 2 Tbsp. Parsley - Finely Chopped 3 Garlic Cloves - crushedSprinkle of Salt and Pepper1/2 Lemon - Juiced 2 Tbsp. Olive oil DIRECTIONS: In a large mixing bowl, add prawns, chilli, parsley, garlic, salt, pepper and 1 Tbsp of olive oil and mix throughly. Thread though 3-5 prawns on each bamboo stick and repeat until all ingredients have been usedOn a BBQ or a large skillet, splash the remanding olive oil and cook until prawns are cooked though. Just as you take them off the heat, squeeze some lemon over the top and SERVE! Thank you to the legends at burnside for providing these ingredients for me! Hope you LOVE this recipe! Love, Leah x

Is it winter where you are in the world? If so, this is for you! This hearty, warm and tasty pasta dish is a perfect winter warmer :) Ingredients:400g casarecce pasta (Don't have to use this, plain ol' spaghetti is just as good!) 1 medium chorizo, sliced thinly (I like the chilli ones!)400g napoletana sauce (or passata)1 small brown onion, diced2 garlic cloves, crushed 200g small cooked prawns, deveined and tails off10 large basil leaves, torn generous pinch of salt & pepper 2 cups baby spinnach1/2 tsp. chilli flakes (optional)1 cup water 2 tbsp. extra virgin olive oilParmesan to serve Directions: Cook pasta according to packet instructions.In a deep pan, heat olive oil over a high heat. Add onion and garlic to the pan and stir for 2-3 minutes. Add Chorizo and cook for 5 minutes, or until lightly browned. Add Napoletana sauce, water, salt and pepper. Leave to simmer for 5 minutes. Add prawns and spinach and cook for 3-4 minutes. Don't leave for too much longer as you can over cook the prawns and they may become rubbery. Tear basil leaves through and add cooked pasta. Sprinkle with parmesan and serve hot! 

Im all about fun meal preps, and this is my favourite by far! I love the freshness from the salad, it works perfectly with the fish cakes! I typically serve it cold, but the fishcakes can be heated separately. I also would make the dressing as a whole, and dress each salad every day - to ensure no soggy-ness and a super fresh taste!  Ingredients: Fish Cakes:600g Firm, boneless white fish (ling, snapper, flathead)1 Tbsp. Fresh ginger, grated1 Garlic clove, crushed 1 Tbsp. Red curry paste 1 small red chilli, deseeded and chopped1 small handful of coriander 1 Lime, Juiced2 Spring onion stalks, sliced thinly 1 Tbsp. Fish saucePinch of Salt & Pepper Noodle salad: 100g vermicelli noodles, uncooked2 carrots, sliced thinly2 cups of purple cabbage, shredded1 cucumber, sliced thinly 1/2 red capsicum, sliced thinly 5 mint leaves, roughly chopped5/6 coriander sprigs, roughly chopped  Dressing: 4 tbsp. Sesame oil1 lime, juiced1 small red chilli, deseeded and chopped 2 tbsp. Fish sauce 2 tbsp. Soy sauce  Directions: Ensure to de-bone the fish, you don't want any bones in the fish cakes! In a large blender, add the all the ingredients under "fish cakes" and blend until all combined and its almost like a chunky paste.Cook noodles according to packet instructions. Drain well. Add carrots, cabbage, cucumber, coriander, capsicum and cooked noodles into a large mixing bowl and mix throughly. Taking 2 tbsp of the fish mixture at a time, form small patties.On a large frying pan, splash a small amount of olive oil and cook each patty for 2 minutes on each side, or until completely cooked through. Divide the salad mixture between three containers and add 3-4 fish cakes. Avoid dressing the salad as it can become soggy! Save the dressing until you're about to eat :)  I hope you absolutely love this - It's honestly one of my favourite meals to prep because they last for 3 days in the fridge! If you love this, Please come let me know over on Instagram or Facebook! Love, Leah x