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.
Sundried Tomato Salmon with Brown Rice Casarecce, Broccoli & Lemon
Our responsibly-sourced salmon is packed with omegas and delicious flavour. Pair it with brown rice pasta in a velvety sundried tomato paste and cashew cream sauce. Broccoli and peashoots add vitamins. Drizzle with aged balsamic.
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 head of broccoli
- 1 unwaxed lemon
- 3 garlic clove
- 200g baby tomatoes
- 4 salmon fillets (Fish)
Nutritional Information
Calories: 727
Protein: 42g
Carbs: 64g
Fat: 35g
Sundried Tomato Salmon with Brown Rice Casarecce, Broccoli & Lemon
Our responsibly-sourced salmon is packed with omegas and delicious flavour. Pair it with brown rice pasta in a velvety sundried tomato paste and cashew cream sauce. Broccoli and peashoots add vitamins. Drizzle with aged balsamic.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Roast the salmon
- Season the salmon with salt, then place skin-side up, onto the lined baking tray
- Drizzle with 1/2 tsp oil and bake for 20 mins / air fryer 18 mins, until cooked through
Prep the veg
- Halve the tomatoes. Finely chop or grate the garlic. Zest and halve the lemon. Cut the broccoli into small florets
- Add the casarecce to the saucepan and simmer for 8-9 mins, until cooked. Add the broccoli in the final 3 mins, then drain together
Build the sauce
- Meanwhile, heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and lemon zest and cook for 30 secs, then add the tomatoes and cook for 2-3 mins, until softening. Season with salt and pepper
- Stir in the cream, sundried tomato paste, stock powder, oregano and 50ml water. Bring to the boil and simmer for 3-4 mins
Bring it all together
- Rinse the spinach. Stir the cooked pasta, broccoli and spinach into the sauce. Simmer for 1-2 mins, until the spinach is wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Peel and discard the skin of the salmon, then flake into large chunks. Stir gently into the pasta with a squeeze of lemon juice
Plate up
- Roughly chop the parsley
- Serve the salmon casarecce into bowls and scatter over the parsley
- Cut the remaining lemon into wedges and serve alongside for squeezing over
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.