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.
Roasted Salmon with Red Pepper Tapenade & Herby Potatoes
Talk about sunshine flavours. Think pomodoro sauce, red pepper tapenade, Italian herbs and toasted pine nuts - all deliciously paired with buttery responsibly-sourced salmon. You'll love the crispy roast potatoes on the side, too.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 2 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 2 salmon fillets (Fish)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 6 baby potatoes
- 10g pine nuts
- 110g baby tomatoes
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 4 garlic clove
- 1 onion
Nutritional Information
Calories: 653
Protein: 39g
Carbs: 44g
Fat: 35g
Ingredients
- 40g baby spinach (use half)
- 2 tbsp red pepper tapenade (use half) (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 onion (use half)
- 10g pine nuts (use half)
- 1 pepper (use half)
- 110g baby tomatoes (use half)
- 4 garlic clove
- 1 salmon fillet (Fish)
- 2 tsp Italian herbs (use half) (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 300g baby potatoes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 653
Protein: 40g
Carbs: 46g
Fat: 34g
Roasted Salmon with Red Pepper Tapenade & Herby Potatoes
Talk about sunshine flavours. Think pomodoro sauce, red pepper tapenade, Italian herbs and toasted pine nuts - all deliciously paired with buttery responsibly-sourced salmon. You'll love the crispy roast potatoes on the side, too.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan & a measuring jug
Roast the veg
- Finely chop or crush the garlic. Quarter the potatoes
- Place the potatoes on the lined baking tray and toss with half the garlic, half the Italian herbs, 1/2 tsp oil and a pinch of salt and pepper
- Roast for 5-10 mins
Salmon time
- After 5-10 mins, add the salmon to the baking tray (skin-side down). Season with salt and drizzle with 1/2 tsp oil
- Roast together for 20 mins, until the salmon is cooked through and the potatoes are soft and golden
- In the final 2-3 mins, add the pine nuts to the tray and roast until golden
Meanwhile, soften the veg
- Thinly slice the pepper and onion. Halve the tomatoes.
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat (we used the 25cm HexClad Hybrid Pan). Once hot, add the pepper, onion and cook for 5 mins, until softened. Season with salt and pepper
Simmer the tomato sauce
- Add the remaining garlic and Italian herbs to the pan
- Cook for 1 min, then add the tomatoes, passata, half the tapenade and 100ml water (50ml for 1 person)
- Simmer for 4-6 mins, until the sauce thickens
- Stir in the spinach in the final minute of cooking time
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the tomato sauce between plates, topped with the salmon and potatoes
- Spoon over the remaining tapenade. Sprinkle with toasted pine nuts
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.