Serving size

1 person 2 people 4 people

Ingredients

1 carrot (use half)
1 salmon fillet (Fish)
1 onion (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
3 garlic clove
80g sliced kale (use half)
40g vegan 'nduja (use half)

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
230g cannellini beans (use half)

(cannellini beans, water, salt)
1 handful of fresh flat-leaf parsley (use half)
11g vegetable stock powder (use half)

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
180g Tenderstem broccoli (use half)
2 tbsp red wine vinegar (use half)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	658Kcal
	402kJ	2752kJ
Fat	4.7g	32g
of which saturates	1.1g	7.5g
Carbohydrates	6g	40g
of which sugars	2.6g	18g
Protein	6.9g	47g
Salt	0.53g	3.7g
Fibre	2.5g	17g

Ingredients

180g Tenderstem broccoli
1 onion
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
1 carrot
1 handful of fresh flat-leaf parsley
2 salmon fillets (Fish)
2 tbsp red wine vinegar
80g sliced kale
200g passata

(tomatoes, salt, citric acid)
230g cannellini beans

(cannellini beans, water, salt)
40g vegan 'nduja

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
3 garlic clove

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	650Kcal
	402kJ	2718kJ
Fat	4.7g	32g
of which saturates	1.1g	7.5g
Carbohydrates	6g	39g
of which sugars	2.6g	18g
Protein	6.9g	46g
Salt	0.54g	3.7g
Fibre	2.5g	17g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Salmon with Vegan 'Nduja Bean Stew

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Fish

Comfort food at its finest with this warming stew. Simmer creamy butterbeans in a rich stew, flavoured with tangy vinegar and spicy vegan 'nduja. Top with responsibly-sourced salmon. Tenderstem broccoli on the side for a hit of green!

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a medium saucepan, a sieve & a measuring jug

Prep the veg

Cut the carrot into 1/2 half-moons. Thinly slice the onion and garlic. Trim the tenderstem. Finely chop the parsley. Drain and rinse the cannellini beans

Get the stew on

Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the salmon fillets, skin-side down, and fry for 4 mins, then flip and fry for a further 3 mins. Remove from the pan and set aside
Return the frying pan to medium-high heat with 1 tsp oil. Once hot, add the onion and carrot to the pan. Cook for 4-5 mins, until starting soften, then add the garlic and vegan 'nduja and cook for a further 3-4 mins
Add the vinegar, stock powder, beans, passata and 200ml water (100ml for 1 person) and stir to combine
Bring to the boil, then place the salmon fillets into the stew and simmer for 18 mins, until the salmon is cooked

Cook the green tenderstem

When the stew has 5 mins remaining, bring a medium saucepan filled with salted water to a boil
Once boiling, add the tenderstem and boil for 3-4 mins, until cooked, then drain

Last bits

Once the salmon is cooked, remove from the pan and cover to keep warm
Pick the woody stalks from the kale, then stir into the stew and cook for 2-3 mins, until soft
Remove from the heat, then stir in half the parsley. Taste and season if needed

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the salmon and stew between bowls, with the tenderstem alongside. Garnish with the remaining parsley