Jamie Oliver’s Salmon Filo Pie gone paleo3 min read

Are you a fan of Jamie Oliver?? His cooking isn’t paleo, or even primal, but I love what he is trying to do in making people more aware of what they are eating….and giving some of the how to’s of cooking.

It’s not that I even get to watch his TV programs (which I enjoy) very often, but a couple of weeks ago I turned the TV over to `Save with Jamie’, and saw him making a fish pie. In fact it was a Salmon Filo Pie – demonstrating how to minimize waste and use left over bits and pieces.

My immediate thought was that, except for the pastry, this is a paleo dish. I quickly scratched down the ingredients – not realising that they are on his website. I discovered that I had everything I needed in the fridge & cupboard so we had a paleo version of the salmon `pie’ for dinner the next day.

My paleo changes…

»» The main thing to change was to remove the grains – which meant not using pastry – thus my version is not really a pie. I created a crunchy topping which nicely finishes off the dish.

»» I used coconut oil instead of olive oil as it was being heated – and I prefer coconut oil anyway.

»» The original recipe called for just two sprigs of thyme and didn’t have garlic. We prefer something with a bit more intensity of taste so upped the herbs a bit. Not only does the garlic give it a bit more punch, but it also adds some valuable health benefits.

So here goes…


  • 3 leeks
  • 2 large zucchini
  • 3 Tabsp Coconut oil
  • 1 clove garlic
  • 6 – 10 sprigs fresh thyme
  • 200g cooked salmon – flaked – this could be leftovers – you could also use canned salmon
  • 100g feta cheese – crumbled
  • 1 lemon – zest only
  • 3 large eggs
  • Salt and pepper to taste


  • 15g parmesan cheese – grated
  • ½ cup sunflower seeds
  • 2 Tabsp coconut flour
  • 2 Tabsp desiccated coconut
  • 2 Tabsp coconut oil
  • Pinch salt


  1. Put roughly chopped leeks and zucchini, thyme, and coconut oil into a large pan
  2. Finely chop garlic and add to other vegetables
  3. Cook over a low heat (with the lid on) – stirring occasionally – for about 30 minutes or until the veggies are soft
  4. Set aside for 10 minutes to cool…then…
  5. Add flaked salmon, crumbled feta, lemon zest, salt & pepper and mix lightly
  6. Add the eggs and mix thoroughly
  7. Spoon mixture into a greased casserole dish

Prepare topping – this can be done while the vegetables are cooking

  1. Put sunflower seeds into food processor and mix until ground to a meal
  2. Add all the other ingredients except the parmesan cheese and mix until well combined
  3. Lastly add the parmesan cheese and combine
  4. Spread the topping evening over the fish and veggie mix
  5. Cook for 50 minutes in 180° C oven. Serve with a wedge of fresh lemon.

Thermomix instructions (for topping)

  1. Grate the parmesan cheese in the bowl – 10 seconds on Speed 8 – set aside
  2. Put sunflower seeds into bowl – speed 8 – 10 seconds
  3. Add all other ingredients except cheese and mix until combined – Speed 6 – 5 seconds
  4. Add parmesan cheese and mix  – Turbo – 1 second

Note: for those who are dairy free, you can easily leave out the feta and parmesan cheeses.

This recipe is enough to serve six good sized meals. So, with only two of us, there were leftovers.

I’m not a big fan of having dishes like this cold the next day. However this one was nice. We had it cold, served with a side salad and a home-made egg mayonnaise. In fact, I think that it would be fine in a school lunch box…but we haven’t tried that yet. Let us know how it goes.

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