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 Shawarma with Mint Salad & Sumac Potatoes
A colourful high-protein salad with a Middle Eastern twist. Responsibly-sourced salmon is coated in warm shawarma spices, like cumin and cinnamon. Served with charred lettuce, minty cucumber salad and crispy potato wedges (tossed with lemony sumac). Delish!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint
- 2 little gem lettuce
- 4 large potatoes
- 1 unwaxed lemon
- 200g baby tomatoes
- 4 salmon fillets (Fish)
- 1 cucumber
- 1 onion
- 1 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 4 radish
- 1 tsp sumac
Nutritional Information
Calories: 601
Protein: 37g
Carbs: 49g
Fat: 27g
Salmon Shawarma with Mint Salad & Sumac Potatoes
A colourful high-protein salad with a Middle Eastern twist. Responsibly-sourced salmon is coated in warm shawarma spices, like cumin and cinnamon. Served with charred lettuce, minty cucumber salad and crispy potato wedges (tossed with lemony sumac). Delish!
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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
- Pull out a large mixing bowl, a grater & a large frying pan
Roast the wedges & salmon
- Cut the potatoes into wedges
- Place onto one side of the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Place the salmon fillets skin-side down on the other side of the tray, coat with the spice mix and season with salt. Bake for 20 mins, until the salmon is cooked through
Meanwhile, make the salad
- Thinly slice the cucumber, radishes and onion into half-moons. Halve the tomatoes. Pick the mint leaves from the stalks and roughly chop
- Transfer all to the large mixing bowl
- Zest and halve the lemon, then squeeze the juice from the lemon into the salad (to taste)
Roast the lettuce
- Slice the lettuce lengthways into 6 wedges. Drizzle with 1 tsp oil, a pinch of salt and pepper
- Once the potatoes have baked for 20 mins, remove the tray from the oven and toss them in the sumac. Set the salmon aside and cover with foil
- Add the lettuce to the potato tray and bake together for a final 8-10 mins, until everything is soft and deep golden brown
Check the fish
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the charred lettuce, potato wedges and salad on plates. Top with the salmon
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