May’s Healthy Recipe from the Aztec Club

Healthy Recipe
May’s healthy recipe

May’s Healthy Recipe from the Aztec Club

Hard sessions in the gym or pool alone won’t give you a finely honed six pack – ‘great abs start in the kitchen’, as the saying goes. We all know we should be making healthier choices in the kitchen, so the Aztec Club would like to bring you easy, tasty and healthy recipe suggestions each month.

Spring veg is now at its best in May with asparagus, green beans and new potatoes appearing in the supermarkets. If you’re working out regularly you’ll want to choose good sources of protein to help your muscles repair. Salmon is an oily fish so it not only full of protein but is bursting with Omega 3 fatty acids; essential for healthy brain function. The new potatoes provide carbohydrates whilst the mix of vegetables provides a range of vitamins and make up part of the recommended 7 a day.

Fresh veg is starting to come into its own in May, but don’t be afraid of using frozen vegetables if  time is short – it is usually picked and packed when really fresh and is a convenient way of making sure you get you fruit and veg quota.

Green beans
Green beans

We’ve found this easy and delicious recipe from the BBC Good Food magazine and can’t wait to give it a try.

Spring Salmon and Minty Veg

Ingredients – serves 4

750g small new potatoes thickly sliced
750g frozen peas and beans
3 tbsp olive oil
zest and juice of 1 lemon
small pack/handful of mint
4 salmon fillets about 140g/5oz each

Fresh new potatoes


Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender.

Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).

Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.

If you prefer, you can also cook the salmon in the oven for about 15 – 20 minutes at 200C/180C fan/gas 6. We’d also like to try this dish with steamed asparagus alongside the beans and peas.

Salmon and green vegetables

Let us know if you give this one a try!


Vicky Hinchliffe

Vicky Hinchliffe

Senior Marketing Executive at TLH Leisure Resort
I love gardening, wildlife and the great outdoors. I also have a passion for running and have completed 3 half marathons to date - with more planned. I try to live by the motto, 'be pretty on rest days' so when I'm not training I like nothing more than some pampering, high heels and lip gloss!
I've worked at TLH for longer than I care to dwell on but have seen so many changes it's been like working for 3 or 4 different companies! I am now in Marketing and am involved in spreading the word about how great TLH is!
Vicky Hinchliffe

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