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.
Serving size
Ingredients
Ingredients
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
-
4 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
- 1 unwaxed lemon
- 4 salmon fillets (Fish)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 200g baby tomatoes
- 2 courgette
- 2 onion
Allergens
Contains:
Sulphites, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 632Kcal |
| 486kJ | 2645kJ | |
| Fat | 6.3g | 34g |
| of which saturates | 1.0g | 5.7g |
| Carbohydrates | 7g | 37g |
| of which sugars | 1.8g | 9.7g |
| Protein | 7.8g | 43g |
| Salt | 0.15g | 0.83g |
| Fibre | 1.9g | 10g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line 2 large baking trays with parchment paper
- Pull out a large frying pan & a grater
Get started
- Peel and cut the onions into 8 wedges. Dice the courgettes into 2cm chunks
- Add the onion, courgette and whole tomatoes to a lined baking tray. Toss with the paprika oregano blend, drizzle with 2 tsp oil and season with a pinch of salt and pepper
- Lay the salmon, skin-side down, onto the other lined tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast everything for 15 mins / air fryer 13 mins
Finish the prep & add the flavour
- Zest half the lemon, then halve. Finely chop the parsley
- After 15 mins / air fryer 13 mins, spread the red pepper tapenade over the salmon and return to the oven for a further 5 mins / air fryer 4 mins, until the salmon is cooked through and the veg is soft
Make the herby grains
- Heat the large 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 half the lemon. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salmon onto plates, with the herby grains and roast veg alongside. Scatter over the remaining parsley and serve with the remaining lemon, cut into wedges
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