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.
Sumac Salmon with Red Onion Jewelled Rice
Our Persian twist on baked salmon. You'll create a zesty sumac dressing for the fish, then bake til deliciously tender. Dish up with charred green beans and jewelled rice, packed with roasted onions, almonds and juicy pomegranate seeds. Finish with mint and cucumber yoghurt for creaminess.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 75g pomegranate seeds (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 salmon fillet (Fish)
- 1 tsp sumac (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 onion (use half)
- 160g green beans (use half)
- 1 handful of fresh mint (use half)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 729
Protein: 39g
Carbs: 44g
Fat: 35g
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 75g pomegranate seeds
- 160g green beans
- 1 onion
- 2 salmon fillets (Fish)
- 10g flaked almonds (Nuts)
- 1 midi cucumber
- 1 handful of fresh mint
- 1 tsp sumac
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 707
Protein: 39g
Carbs: 44g
Fat: 33g
Sumac Salmon with Red Onion Jewelled Rice
Our Persian twist on baked salmon. You'll create a zesty sumac dressing for the fish, then bake til deliciously tender. Dish up with charred green beans and jewelled rice, packed with roasted onions, almonds and juicy pomegranate seeds. Finish with mint and cucumber yoghurt for creaminess.
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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, then drain and return to the pan.
- Trim the beans and roughly dice the onion. Add the salmon to a mixing bowl and toss with the sumac, 1/2 tsp oil, sea salt and black pepper.
- Place the salmon (skin side down) on one side of a lined baking tray. Place the onions and beans on the other side (keep separate and spread the beans out into 1 layer). Sprinkle the almonds over the beans, drizzle all the veg with 1/2 tsp oil and season with sea salt. Roast for 20 mins until the fish is cooked through and the veg is soft and slightly charred.
- Meanwhile, make the cucumber yoghurt; pick the mint leaves from the stalks and roughly chop. Grate the cucumber. Place both in a small bowl (save a good pinch of mint for garnish) and mix with the yoghurt. Season with sea salt and black pepper and set aside.
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Once the rice and onions are cooked, mix them together. Serve on plates, topped with the salmon and beans. Spoon over the yoghurt. Garnish with the pomegranate seeds and remaining mint.
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