Roasted Salmon with Quinoa Salad & Red Pepper Tapenade

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
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)
1 pepper
2 salmon fillets (Fish)
80g quinoa

(Quinoa 100%)
1 onion
1 courgette
2 garlic clove
1 handful of fresh flat-leaf parsley
1 unwaxed lemon
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	629Kcal
	462kJ	2632kJ
Fat	5.7g	32g
of which saturates	0.9g	5.4g
Carbohydrates	8g	45g
of which sugars	2.5g	14g
Protein	7.2g	41g
Salt	0.37g	2.1g
Fibre	2.0g	12g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
2 tbsp red pepper tapenade (use half)

(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)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
80g quinoa (use half)

(Quinoa 100%)
1 salmon fillet (Fish)
1 handful of fresh flat-leaf parsley (use half)
2 garlic clove
1 onion (use half)
1 pepper (use half)
1 courgette (use half)
1 unwaxed lemon (use half)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	635Kcal
	461kJ	2655kJ
Fat	5.6g	32g
of which saturates	0.9g	5.4g
Carbohydrates	8g	46g
of which sugars	2.4g	14g
Protein	7.2g	42g
Salt	0.37g	2.1g
Fibre	2.0g	12g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Roasted Salmon with Quinoa Salad & Red Pepper Tapenade

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Fish

Fluffy quinoa, studded with nutritious roasted veg, forms the base of this colourful feast. Top with fresh, responsibly-sourced salmon fillet, baked till tender and juicy. The finishing touch? A generous dollop of red pepper tapenade and a scattering of parsley for freshness.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan & a sieve

Get roasting

Thinly slice the pepper. Halve the tomatoes. Halve the lemon
Add the tomato and pepper to one side of the lined baking tray and place the salmon, skin-side up, onto the other side.
Squeeze the juice from the half the lemon over the salmon. Drizzle everything with 1/2 tsp oil and season with salt and pepper
Roast for 20 mins, until the veg is soft and the salmon is cooked through

Boil the quinoa

Add the quinoa and stock to the saucepan and boil for 13-14 mins, until cooked, then drain

Soften the veg

Roughly dice the onion. Slice the courgette into 1/2cm half-moons. Finely chop or crush the garlic
Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 4-6 mins, until softened. Season with salt and pepper
Add the garlic and cook for a further 2 mins

Build the quinoa salad

Roughly chop the parsley
Stir the cooked quinoa, half the parsley and half the red pepper tapenade into the veg pan. Season with salt and a squeeze of lemon juice (or to taste). Gently mix in the roasted veg

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the quinoa salad between plates, topped with the salmon. Spoon over the remaining tapenade and sprinkle with the remaining parsley. Garnish with the remaining lemon, cut into wedges