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.
Gochujang-glazed Salmon with Roast Potatoes & Black Bean Pineapple Salad
Dial up the brightness with this colourful salad! Starring responsibly sourced salmon, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, fibre-rich black beans, and roasted peppers.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 1 onion
- 200g baby tomatoes
- 460g black beans (Rehydrated black beans, water, salt.)
- 4 salmon fillets (Fish)
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 pepper
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 large potatoes
Nutritional Information
Calories: 691
Protein: 43g
Carbs: 66g
Fat: 32g
Gochujang-glazed Salmon with Roast Potatoes & Black Bean Pineapple Salad
Dial up the brightness with this colourful salad! Starring responsibly sourced salmon, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, fibre-rich black beans, and roasted peppers.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a grater & a sieve
Roast the potatoes
- Dice the potatoes into 2cm chunks, place onto a lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the marinade
- Zest and halve the lime. Roughly chop the coriander. Drain the pineapple (reserving the liquid). Thinly slice the peppers
- In the large bowl, mix the gochujang paste with the lime zest, juice from half the lime and half the coriander. Season to taste with salt and pepper
Oven time
- Place the pineapple and pepper onto the other lined baking tray. Toss with 2 tsp olive oil, salt and pepper
- Place the salmon on the other side of the tray
- Drizzle half the marinade over the salmon, then bake for 20 mins, until the salmon is cooked through and the veg is beginning to char
Make the dressing & finish the prep
- Add the pineapple juice, the juice from the remaining lime and 2 tsp oil to the remaining marinade. Mix well and season with salt and pepper
- Drain and rinse the beans. Halve the tomatoes. Finely slice the onion
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When the salmon and veg are cooked, add the salad leaves, beans, roasted veg, pineapple, tomatoes and onion to the dressing bowl and toss to combine
- Serve the salad into bowls, then top with the salmon. Garnish with the remaining coriander
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