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.
Honey Balsamic Salmon with Bubble & Squeak
Sweet honey, zingy mustard and balsamic make a perfect marinade for fresh, sustainably caught salmon. Add a comforting side of carrot and cabbage bubble 'n' squeak, packed with feel-good fibre. Sprinkle with salad for extra vitamins and walnuts for crunch.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 savoy cabbage (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 6 baby potatoes
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 25g honey (use half)
- 1 onion (use half)
- 1 salmon fillet (Fish)
- 40g mixed salad leaves (use half)
- 1 carrot
Nutritional Information
Calories: 815
Protein: 40g
Carbs: 90g
Fat: 32g
Ingredients
- 6 baby potatoes
- 40g mixed salad leaves
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 carrot
- 2 salmon fillets (Fish)
- 1 savoy cabbage
- 25g honey
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 655
Protein: 37g
Carbs: 59g
Fat: 30g
Honey Balsamic Salmon with Bubble & Squeak
Sweet honey, zingy mustard and balsamic make a perfect marinade for fresh, sustainably caught salmon. Add a comforting side of carrot and cabbage bubble 'n' squeak, packed with feel-good fibre. Sprinkle with salad for extra vitamins and walnuts for crunch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes. Place on a lined baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Roast for 20 mins.
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrot. Finely slice the onion. Finely chop the parsley. Make the glaze; mix the vinegar, honey and half the mustard in a small bowl.
- Season the salmon with sea salt and black pepper. Heat a large frying pan with 1 tsp oil on medium heat. Add the salmon (skin-side down) and cook for 3 mins. Flip, add the glaze, and cook for 30 seconds, turning to coat the salmon.
- After 20 mins of roasting the potatoes, transfer the salmon (skin-side up) to the baking tray. Leave the remaining glaze in the frying pan. Bake together for a final 8-10 mins, until the salmon and potatoes are cooked through.
- Meanwhile, reheat the frying pan with 1/2 tsp oil to medium-high heat. Add the onion and cook for 3-4 mins, until softening. Turn the heat up to high, add the cabbage and carrots, and cook for 4-5 mins, until softened. Add the garlic herb paste and remaining mustard and cook for final 2-3 mins. Then toss the roasted potatoes into the pan with the cabbage and stir in the parsley. Gently squash some of the potatoes with the back of a fork. Season generously with sea salt and black pepper.
- Serve the veg on plates, alongside the salmon. Add a spoonful of cranberry relish and garnish with salad leaves.
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