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.
Maple Mustard Roast Salmon with Tomato Brown Rice, Roasted Broccoli & Pesto Yoghurt
A fresh and light fish supper, starring buttery, responsibly-sourced salmon as your centrepiece! Serve alongside a vibrant tomato rice and nutty tenderstem broccoli. Finish with crunchy pistachios and a fresh yoghurt dressing, made extra flavourful by creamy green pesto.
High protein
5 plants
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 20g pistachios (Nuts)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 80g greek style yoghurt (Milk)
- 180g Tenderstem broccoli
- 1 garlic clove
- 75g seasonal tomatoes
- 2 salmon fillets (Fish)
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 764
Protein: 43g
Carbs: 48g
Fat: 45g
Ingredients
- 1 onion (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g greek style yoghurt (use half) (Milk)
- 80g brown rice (use half) (100% Brown Rice)
- 75g seasonal tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 20g pistachios (use half) (Nuts)
- 1 salmon fillet (Fish)
- 1 garlic clove (use half)
- 180g Tenderstem broccoli (use half)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 764
Protein: 43g
Carbs: 48g
Fat: 45g
Maple Mustard Roast Salmon with Tomato Brown Rice, Roasted Broccoli & Pesto Yoghurt
A fresh and light fish supper, starring buttery, responsibly-sourced salmon as your centrepiece! Serve alongside a vibrant tomato rice and nutty tenderstem broccoli. Finish with crunchy pistachios and a fresh yoghurt dressing, made extra flavourful by creamy green pesto.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve & a small bowl
Cook the rice & start roasting
- Add the rice to the saucepan of water and boil for 25-30 mins, until cooked, then drain and return to the pan
- Cut the onion into 2cm thick wedges
- Place the salmon, skin-side up, onto the lined baking tray along with the onion, drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 10 mins
Prep the veg & pesto yoghurt
- Halve the tomatoes. Thinly slice the garlic. Trim the broccoli
- In the small bowl, combine the yoghurt and pesto. Mix well and season to taste with salt and pepper
Roast the veg
- After 10 mins, add the broccoli to one side of the salmon tray. Add the tomatoes and garlic to the onion. Toss both with 1/2 tsp oil and season with salt and pepper. Drizzle half the maple mustard dressing over the salmon
- Return the tray to the oven for a further 10 mins, until the veg is golden and the fish cooked through
Finish the rice
- Roughly chop the pistachios and parsley
- Once the rice is cooked, stir through the parsley, roasted tomatoes, garlic, onion and remaining maple mustard dressing. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the tomato rice and broccoli between plates, topped with the salmon. Spoon over the yoghurt and sprinkle over the pistachios
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