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.
Salmon in a Sweet Tomato Sauce with Herby Mash
& garlic cavolo nero
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 170g baby plum tomatoes
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 500g diced salmon fillet (Fish)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 4 large potatoes
- 160g sliced cavolo nero
- 2 tbsp italian paste (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 25g honey
- 1 pink onion
Nutritional Information
Calories: 615
Protein: 33g
Carbs: 51g
Fat: 31g
Salmon in a Sweet Tomato Sauce with Herby Mash
& garlic cavolo nero
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Cooking Instructions
- Boil a kettle. Peel the potatoes, cut into 2cm cubes and place in a saucepan. Cover with salted boiling water and simmer for 18-20 mins, until softened, then drain. Return the potato to the pan and mash with 1 tbsp olive oil, half the garlic herb paste, sea salt and black pepper.
- Dissolve the stock cube in a jug with 250ml boiling water. Heat a large frying pan with 1 tsp oil on a medium-high heat. Finely slice the onion and add it the pan with a pinch of sea salt. Cook for 4-5 mins, until softened. Halve the tomatoes and add them along with the salmon, Italian paste, honey and stock. Bring to the boil, then gently simmer for 4-6 mins until the salmon is cooked and the sauce has thickened.
- Heat a large saucepan with 1 tsp oil on a medium-high heat. Add the cavolo nero and remaining garlic herb paste, fry for 1-2 mins, until golden, then add 2 tbsp water and steam for 2-3 mins until soft. Season with sea salt and black pepper.
- Serve the mash onto plates along side the cavolo nero, salmon and tomato sauce.
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