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.
Creamy Tomato Salmon with Brown Rice & Dill
Creamy, fresh and oh-so-delicious. You'll simmer responsibly-sourced salmon in a rich tomato sauce, flavoured with yoghurt, sundried tomatoes, garlic and chilli flakes. Nutty brown rice soaks up the sauce. A squeeze of zingy lemon and herby dill adds freshness.
High protein
1/3 daily fibre
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- ½ tsp chilli flakes
- 110g baby tomatoes
- 2 diced salmon fillets (Fish)
- 3 garlic clove
- 1 onion
- 40g baby spinach
Nutritional Information
Calories: 702
Protein: 39g
Carbs: 58g
Fat: 36g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 40g baby spinach (use half)
- 1 handful of fresh dill (use half)
- 1 diced salmon fillet (Fish)
- 3 garlic clove
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 710
Protein: 40g
Carbs: 59g
Fat: 36g
Creamy Tomato Salmon with Brown Rice & Dill
Creamy, fresh and oh-so-delicious. You'll simmer responsibly-sourced salmon in a rich tomato sauce, flavoured with yoghurt, sundried tomatoes, garlic and chilli flakes. Nutty brown rice soaks up the sauce. A squeeze of zingy lemon and herby dill adds freshness.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep & sizzle
- Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Season the salmon with salt and pepper
- Once the pan is hot, add the salmon, onion and tomatoes and cook for 4 mins, turning the salmon halfway, until golden
Simmer simmer
- Add the garlic and chilli flakes (for those who'd like the heat). Cook for 1 min, then gently stir in the yoghurt, sundried tomatoes paste, stock powder and 150ml hot water (75ml for 1 person)
- Bring to a boil, then simmer for 10 mins, until the salmon is cooked through and the sauce has thickened
- Rinse the spinach and gently stir into the sauce in the final 1 min, until wilted
Last bits
- Meanwhile, roughly chop the dill. Quarter the lemon
- Stir half the dill and the juice from 1 lemon wedge into the salmon. Add a splash of water if needed. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the rice between bowls, with the creamy salmon alongside. Garnish with the remaining dill and lemon wedges
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