The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 chilli
- 80g mixed salad leaves
- 3 sweet potato
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 2 romano pepper
-
80g sundried tomatoes(Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 4 salmon fillets (skin on) (Fish)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 620Kcal |
| 497kJ | 2594kJ | |
| Fat | 5.0g | 26g |
| of which saturates | 1.0g | 5.2g |
| Carbohydrates | 13g | 69g |
| of which sugars | 3.6g | 19g |
| Protein | 6.1g | 32g |
| Salt | 0.12g | 0.63g |
| Fibre | 1.9g | 9.9g |
Prep in 10
High protein
4 of 5 a day
Low sat fat
Chilli & Tomato Salmon with Wedges
Add kick to your dinner table with this sustainably sourced salmon. Chilli sizzles with peppers and sundried tomatoes, dished up with potato wedges, salad and flaky pan-fried fish.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 9. Leaving the skins on, cut the sweet potatoes into wedges. Place on a lined baking tray and drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Bake for 20-25 mins, turning halfway through.
- Deseed the peppers and finely dice. Heat a large frying pan on a medium heat with 1 tbsp oil. Add the peppers and cook for 2-3 mins, until beginning to colour.
- Finely slice the garlic. Thinly slice the chilli (remove the seeds for less heat). Halve the sundried tomatoes. Add all to the pan and cook for 2-3 mins. Roughly chop the parsley and add to the pan. Season with sea salt and black pepper.
- Cut the lemon into 6 wedges. Season the salmon with sea salt and black pepper. Heat a frying pan with 1/2 tbsp oil on a medium heat. Cook the fillets, skin-side down for 5 mins, then flip and cook for a further 4-5 mins, until cooked through. Squeeze in the juice from 2 lemon wedges for the final minute.
- Serve the salmon with the tomatoes sauce and sweet potato wedges. Enjoy the mixed salad on the side, drizzled with the remaining lemon juice and seasoned with sea salt and black pepper.
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