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Roast Red Pepper Salmon with Herby Grains & Rainbow Veg
Discover the taste of the Mediterranean. Coat responsibly-sourced salmon in flavourful red pepper tapenade, then roast until golden and flaky. Vibrant tomatoes, seasonal courgette and sweet onion bring colour and plant variety. A fluffy quinoa and fibre-rich lentils, tossed with herby parsley and zesty lemon, complete the dish. More plants. More colour. More joy.
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Mediterranean
Serving size
Ingredients
- 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.)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 salmon fillets (Fish)
- 110g baby tomatoes
- 1 courgette
- 1 onion
Nutritional Information
Calories: 656
Protein: 43g
Carbs: 40g
Fat: 36g
Ingredients
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 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.)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 1 salmon fillet (Fish)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 110g baby tomatoes (use half)
- 1 courgette (use half)
- 1 onion (use half)
Nutritional Information
Calories: 656
Protein: 43g
Carbs: 40g
Fat: 36g
Roast Red Pepper Salmon with Herby Grains & Rainbow Veg
Discover the taste of the Mediterranean. Coat responsibly-sourced salmon in flavourful red pepper tapenade, then roast until golden and flaky. Vibrant tomatoes, seasonal courgette and sweet onion bring colour and plant variety. A fluffy quinoa and fibre-rich lentils, tossed with herby parsley and zesty lemon, complete the dish. More plants. More colour. More joy.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a medium frying pan & a grater
Get started
- Peel and cut the onion into 8 wedges. Dice the courgette into 2cm chunks
- Add the onion, courgette and whole tomatoes to one side of the lined baking tray. Toss with the paprika oregano blend, drizzle with 1 tsp oil and a pinch of salt and pepper
- Lay the salmon, skin-side down, onto the other side of the lined tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 15 mins / air fryer 13 mins
Finish the prep & add the flavour
- Zest half the lemon, then quarter. Finely chop the parsley
- After 15 mins / air fryer 13 mins, spread the red pepper tapenade over the salmon and roast for a further 5 mins / air fryer 4 mins, until the salmon is cooked through and the veg is soft and golden
Make the herby grains
- Heat the medium frying pan on medium-high heat. Once hot, add the lentil quinoa mix and break up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Remove from the heat and stir in the lemon zest, three-quarters of the parsley and the juice from 2 lemon wedges. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon, herby grains and roast veg between plates. Drizzle with 1/2 tsp olive oil. Scatter over the remaining parsley and serve with the remaining lemon wedges
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