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 unwaxed lemon
- 1 handful of fresh dill
- 20g pitted green olives
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 garlic clove
- 200g baby tomatoes
- 1 onion
- 4 diced salmon fillets (Fish)
- 80g baby spinach
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 164Kcal | 639Kcal |
| 686kJ | 2672kJ | |
| Fat | 8.3g | 32g |
| of which saturates | 1.4g | 5.3g |
| Carbohydrates | 13g | 50g |
| of which sugars | 1.2g | 4.8g |
| Protein | 9.6g | 37g |
| Salt | 0.29g | 1.1g |
| Fibre | 1.9g | 7.3g |
High protein
5 plants
Low sat fat
Creamy Tomato & Dill Salmon with Spinach Brown Rice & Olives
Creamy, fresh and oh-so-delicious. You'll simmer sustainably-caught salmon in a rich tomato sauce, flavoured with yoghurt, juicy olives and garlic. Spinach rice soaks up the sauce. A squeeze of zingy lemon and herby dill adds freshness.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large non-stick frying pan & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Rinse the spinach, then add to the pan in the final 2 mins of the rice cooking. Drain together
Sizzle the salmon
- Heat the large, non-stick frying pan with 1 tbsp oil on medium-high heat
- Season the salmon with salt and pepper. Once hot, add the salmon and cook for 10 mins, stirring frequently, until cooked through. Remove and set aside
- Meanwhile, finely dice the onion
Get your simmer on
- Reheat the frying pan on medium heat. Once hot, add the onion and whole tomatoes and cook for 6-8 mins, until the veg has softened. Finely chop or crush the garlic
- Add the garlic to the pan and cook for 1 min, then stir in the almond cream, stock powder and 250ml water
- Bring to a boil, then simmer for 3-4 mins, until the cream has thickened. Add the salmon back into the pan and cook for 1-2 mins more, until piping hot
Finishing touches
- Roughly chop the olives and dill. Quarter the lemon
- Stir the olives, half the dill and the juice from 2 lemon wedges through the salmon. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the creamy salmon into bowls, with the spinach rice alongside. Garnish with the remaining dill and lemon wedges
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