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 Salmon with 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
- 1 handful of fresh coriander
- 40g mixed salad leaves
- 110g baby tomatoes
- 230g black beans (Rehydrated black beans, water, salt.)
- 139g tinned pineapple (use half) (Pineapple, pineapple juice)
- 1 pepper
- 1 onion
- 2 salmon fillets (Fish)
- 1 unwaxed lime
- 2 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)
Nutritional Information
Calories: 620
Protein: 41g
Carbs: 48g
Fat: 33g
Ingredients
- 1 handful of fresh coriander (use half)
- 139g tinned pineapple (use a quarter) (Pineapple, pineapple juice)
- 1 pepper (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 110g baby tomatoes (use half)
- 40g mixed salad leaves (use half)
- 1 salmon fillet (Fish)
- 1 unwaxed lime (use half)
- 2 tbsp gochujang paste (use half) (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)
- 1 onion (use half)
Nutritional Information
Calories: 620
Protein: 41g
Carbs: 48g
Fat: 33g
Gochujang Salmon with 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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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl, a grater & a sieve
Make the gochujang marinade
- Zest and halve the lime. Roughly chop the coriander
- In the small bowl, mix together the gochujang paste, lime zest, juice from half the lime and half the coriander. Season with salt and pepper
Prep the veg
- Thinly slice half the onion, then cut the remaining into 4 wedges. Thinly slice the pepper. Drain the half tin of pineapple chunks (reserving the liquid)
- Place the onion wedges, pineapple and pepper onto one side of the lined baking tray. Toss with 1 tsp oil, salt and pepper. Place the salmon, skin-side down, onto the other side of the tray
- Drizzle half the gochujang marinade over the salmon, then roast for 20 mins, until the salmon is cooked and the veg is beginning to char
Make the salad dressing
- Meanwhile, add the remaining marinade to the large bowl, along with the pineapple juice, remaining lime juice and 2 tsp olive oil. Mix well and season with salt and pepper
Assemble the salad
- Drain and rinse the beans. Halve the tomatoes
- 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 roast veg, pineapple, salad leaves, beans, tomatoes and sliced onion to the dressing bowl and toss to combine
Plate up
- Serve the pineapple and bean salad into bowls. Place the salmon on top, and sprinkle over the remaining coriander
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