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.
Roasted Salmon with Quinoa Salad & Red Pepper Tapenade
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.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 unwaxed lemon
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 1 courgette
- 1 onion
- 80g quinoa (Quinoa 100%)
- 110g baby tomatoes
- 2 salmon fillets (Fish)
- 1 pepper
Nutritional Information
Calories: 628
Protein: 41g
Carbs: 46g
Fat: 32g
Ingredients
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 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)
- 110g baby tomatoes (use half)
- 1 pepper (use half)
- 1 courgette (use half)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 634
Protein: 42g
Carbs: 46g
Fat: 32g
Roasted Salmon with Quinoa Salad & Red Pepper Tapenade
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.
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Cooking Instructions
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
- Place both onto one side of the lined baking tray and place the salmon, skin-side up, onto the other side. Drizzle 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
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