227g canned wild salmon

½ avocado

1g dried dill

Sea salt & black pepper (to taste)

2 yellow Bell peppers

2 carrots (sliced)

1 tsp extra virgin olive oil


1. Preheat the oven to 205°C. 

2. Prepare a baking sheet with parchment paper.

3. Add the salmon, avocado, dill, salt, and pepper to a large bowl. Mash with a potato masher or a fork until well combined.

4. Slice the tops of the peppers off and remove the seeds. Dice up the tops of the peppers and add them to the salmon mixture. Mix to combine.

5. Stuff the peppers with the salmon mixture, then add them to the prepared baking sheet along with the carrots. 

6. Drizzle the carrots with oil and season with salt and pepper.

7. Bake in the oven for 30 minutes or until slightly browned and cooked through.