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 Jambalaya
It’s not traditional, but it sure is tasty – smoky paprika and tomato rice, tossed with onion, peppers and spinach, and flaked with sustainably sourced baked salmon. Finish it off with a squeeze of lemon.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 tbsp smoked paprika
- 1 onion
- 2 pepper
- 160g brown rice (brown rice (100%))
- 4 salmon fillets (skin off) (Fish)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 garlic bulb (use half)
- 160g baby spinach
- 1 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 unwaxed lemon
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
Nutritional Information
Calories: 585
Protein: 35g
Carbs: 49g
Fat: 28g
Salmon Jambalaya
It’s not traditional, but it sure is tasty – smoky paprika and tomato rice, tossed with onion, peppers and spinach, and flaked with sustainably sourced baked salmon. Finish it off with a squeeze of lemon.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Finely chop or crush 3 garlic cloves. Dice the peppers into 1-2cm squares. Roughly chop the sundried tomatoes.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion, garlic and peppers and cook for 5 mins, until golden. Add the sundried tomatoes, paprika, cajun spice, chopped tomatoes and 150ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 10 mins.
- Meanwhile, cut the lemon into 6 wedges. Dice the salmon into bite-sized chunks and place on a lined baking tray. Coat with 1/2 tbsp oil, juice from 2 lemon wedges, a pinch of sea salt and black pepper. Bake for 8-10 mins, until cooked through.
- Add the spinach and cooked rice to the frying pan and stir to wilt the spinach. Season with sea salt and black pepper.
- Serve the jambalaya topped with the salmon pieces. Garnish with the remaining lemon wedges.
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