Like everything we do at Functional Self, our recipes have been designed to help you achieve your optimal state. The foods we eat impact our energy levels, mood and cognitive ability, as well as supporting a healthy gut microbiome. We wanted to create a recipe series that focuses on nutrient-dense real foods that will help you reach your highest level of health and vitality. Functional Self recipes are packed full of nourishing ingredients and will help to provide a clear path ahead for clean eating, regardless of your starting off point. 




Fragrant Citrus & Rose Salmon 


• Level: Easy 
• Time: 25 minutes 
• Makes: 2 servings 

Wild salmon is a superhero food, rich in omega-3 fatty acids. This nutritious dish is both easy to make and the flavours go amazingly well together. It can be made without the dried rose petals, however they do add an amazing dimension to the flavour so use if you can get hold of some (most supermarkets stock them now or you can buy online). The salmon is served with a fennel slaw here. Perfect served with some sweet potato for a more substantial meal. It also tastes great cold so try saving leftovers for lunch the next day. 

• 2 wild Alaskan salmon fillets 
• 1 tablespoon of chopped edible dried  rose petals 
• Zest of 1 unwaxed lemon 
• Zest of 1 unwaxed lime 
• 2 tablespoons coconut oil  
• Sea / Himalayan salt  
• 1 teaspoon cumin seeds 
• 1 teaspoon ground coriander 
• 1 fennel bulb (approx. 200g) 
• 1 tablespoon lemon juice 
• 1 teaspoon apple cider vinegar 
• 1 tablespoon extra virgin olive oil 
• Mixed salad leaves as accompaniment 


1. Preheat the oven to 180 (GM4). Remove and discard the centre core of the fennel and reserve the leaves. Shred the fennel finely, either using a mandolin slicer, fine slice attachment on the food processor or by hand using a large sharp knife. 
2. Make the fennel slaw by combining the fennel, lemon juice, olive oil and apple cider vinegar in a bowl. Cover and set aside. 
3. Pat the salmon dry with a kitchen towel. Combine the coconut oil, lemon and lime zest, cumin, coriander, rose petals and a couple of pinches of salt to form a marinade and smooth onto the top of the salmon using a spoon/knife. 
4. Place the salmon on a baking tray and cook in the middle of the oven for 12-14 minutes. It does not need any more than this as it continues cooking after you remove from the oven and you want it succulent inside. 
5. Serve with the fennel slaw, fennel leaves and some salad leaves.