The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 pepper
- 4 salmon fillets (Fish)
- 150g peas
- 1 unwaxed lemon
- 1 pepper
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
2 tbsp red pepper tapenade(Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
-
11g vegetable stock powder(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
-
200g brown rice(brown rice (100%))
- 1 onion
- 200g baby tomatoes
- 160g baby spinach
-
140g sweetcorn(sweetcorn, water, salt)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 136Kcal | 689Kcal |
| 567kJ | 2885kJ | |
| Fat | 6.3g | 32g |
| of which saturates | 1.1g | 5.7g |
| Carbohydrates | 11g | 58g |
| of which sugars | 2.2g | 11g |
| Protein | 8.2g | 42g |
| Salt | 0.27g | 1.4g |
| Fibre | 2.3g | 11g |
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Mediterranean-style Rice & Salmon Traybake
Easy does it with this Mediterranean baked rice. A bounty of veg roasts till sweet and delicious with smoked paprika and oregano. Bake responsibly sourced salmon fillets till tender, then dollop over punchy red pepper tapenade. A generous spritz of lemon for zing.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked.
- Dice the peppers into 2cm cubes. Cut the onion into 8 wedges. Place both in a large baking dish and toss with the whole tomatoes, spice blend, a pinch of sea salt and black pepper. Bake for 15 mins.
- Dissolve the stock in a jug with 250ml hot water. Drain the sweetcorn. Rinse the spinach. Season the salmon with sea salt and black pepper.
- After 15 mins of baking, remove the dish from the oven. Add the sweetcorn, spinach and stock and mix. Top with the salmon. Bake for another 20 mins, until the salmon is cooked through and the veg is soft and golden. Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Remove the dish from the oven, carefully remove the salmon and set aside. Halve the lemon. In the final 1-2 minutes of cooking the rice, add the peas, then drain altogether. Mix the cooked rice, peas and juice from half the lemon into the roasted vegetables. Season with sea salt to taste. Place the salmon back on top.
- Top each salmon fillet with a dollop of tapenade and serve with the remaining half lemon, cut into wedges.
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