alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Carrot top chimchurri salmon & chickpeas

Carrot top chimchurri salmon & chickpeas

I have finally posted this recipe for carrot top chimchurri featuring carrots, salmon and crunchy chickpeas for the ultimate pescatarian meal!

This is a great recipe for using up carrot tops, instead of throwing them away they can be made into this delicious chimchurri - inspired by Love and Lemons chimchurri recipe

carrot top chimchurri salmon and chickpeas

Carrot top chimchurri salmon & chickpeas

Serves 4


  • 1 bunch of dutch carrots, with the green tops

  • 1 tbs dried oregano

  • 1/4 cup extra virgin olive oil

  • 2-3 gloves of garlic, diced

  • juice of 2 lemons

  • 2 chillies, seeded and finely diced

  • salt and pepper, to taste

  • 2 fillets salmon

  • 1 x 400g tin chickpeas, drained, rinsed and dried


Preheat your oven to 160C

  1. Trim the carrots and place on a baking tray with some olive oil, salt and pepper. Place in the oven for about 2 minutes.

  2. Wash the green carrot tops thoroughly, pat dry and then finely chop them.

  3. While the carrots are baking, make the chimchurri by combining the carrot tops, oregano, olive oil, garlic, lemon juice, chillies and salt and pepper in a bowl. Or you can pulse a couple of times in a food processor or blender.

  4. Remove the carrots from the oven and sprinkle over the chickpeas. Place the salmon fillets on top. Slather the salmon with the chimchurri and dollop the remaining amount over the chickpeas and carrot. Bake for 25 minutes, until the salmon is cooked to your liking. Serve with a green salad or some quinoa for a delicious warming meal.

salmon chickpeas carrot top chimchurri

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