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.
Poached Salmon with Dill, Asparagus & Samphire
Fennel seeds, lemon, dill – this sustainably sourced salmon dish is bursting with bright flavours. Add in vitamin-rich asparagus, samphire and creamy baby potatoes. Garnish with fresh pea shoots for that peppery bite.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 130g asparagus
- 25g pea shoots
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp fennel seeds
- 4 salmon fillets (skin off) (Fish)
- 70g samphire
- 12 baby potatoes
- 1 handful of fresh dill
- 240g green beans
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 shallot
Nutritional Information
Calories: 501
Protein: 34g
Carbs: 33g
Fat: 25g
Poached Salmon with Dill, Asparagus & Samphire
Fennel seeds, lemon, dill – this sustainably sourced salmon dish is bursting with bright flavours. Add in vitamin-rich asparagus, samphire and creamy baby potatoes. Garnish with fresh pea shoots for that peppery bite.
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Cooking Instructions
- Halve the potatoes lengthways and place in a large casserole dish with the fennel seeds and garlic. Cover with 600ml hot water and crumble in the stock cube and stir. Season lightly with sea salt and black pepper. Bring to a boil, then simmer for 15 mins.
- Meanwhile, finely dice the shallots. Finely chop the dill, then add the shallots and half the dill to the potato dish as it cooks.
- Zest and quarter the lemon. Trim the asparagus. Trim and halve the green beans and broccoli. Once the potato has been cooking for 15 mins, season the salmon with a pinch of sea salt and place on top of the potatoes, skin-side down. Cover with a lid and simmer for another 5 mins.
- After 5 mins, add the green beans and asparagus to the pan and simmer for another 5 mins, with the lid on. Finally, sprinkle over the zest and samphire. Cover with the lid again and cook for a final 1-2 mins, until the salmon is cooked through and the vegetables are soft.
- Serve the salmon and vegetables garnished with pea shoots, lemon wedges and remaining dill.
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