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
- 160g green beans
- 4cm fresh ginger
- 2 garlic clove
- 25g honey
- 1 unwaxed lime
- 240g Tenderstem broccoli
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 3 spring onion
- 1 tsp turmeric
- 4 large potatoes
- 1 chilli
-
2 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 handful of fresh coriander
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 557Kcal |
| 472kJ | 2332kJ | |
| Fat | 4.0g | 20g |
| of which saturates | 0.8g | 3.9g |
| Carbohydrates | 10g | 52g |
| of which sugars | 2.3g | 11g |
| Protein | 8.3g | 41g |
| Salt | 0.57g | 2.8g |
| Fibre | 1.7g | 8.6g |
High protein
Low sat fat
Hot-smoked Salmon with Lemongrass Greens
Enjoy our responsibly-sourced hot-smoked salmon with a vibrant side of greens. Sizzle nutty tenderstem and green beans with ginger, garlic, lemongrass and lime. Serve alongside golden potato wedges. Fresh sliced red chilli for a pop of heat.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a grater & a large frying pan
Oven time
- Cut the potatoes into wedges. Place onto the lined baking tray and toss with the turmeric, 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins, until starting to soften
- After 15-20 mins of roasting, remove the tray from the oven and add the salmon, skin-side up. Drizzle the honey over the salmon
- Roast for another 10-12 mins, until the salmon is piping hot and the potatoes are soft and golden
Meanwhile, do the prep
- Trim and halve the broccoli widthways. Thinly slice the spring onions. Finely chop or crush the garlic. Finely grate the ginger. Roughly chop the coriander. Deseed and finely dice the chilli. Zest and quarter the lime. Trim and cut the green beans into thirds
Build the greens
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli and cook for 3 mins, until golden
- Add the green beans, lemongrass puree, ginger, garlic and half the spring onion, then cook for 1 min. Season with salt and pepper
- Add 2 tbsp water and steam for a further 2-3 mins, until the veg is soft. Remove from the heat, stir through half the coriander and the juice from 1 lime wedge
Last bits & plate up
- When ready, toss the potatoes with the lime zest, chilli (to taste) and the remaining spring onion and coriander
- Serve the salmon on plates, with the potatoes and lemongrass greens alongside. Garnish with the remaining lime wedges
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