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.
Sesame & Honey Salmon, Roasted Courgette & Baharat Wild Rice
Oh my, this Middle Eastern-inspired bowl is the perfect dinner. Sticky sesame responsibly-sourced salmon, baked til perfection. Gooey Courgette and spiced, veggie-packed wild rice as a base. A zesty sumac kefir dressing to complete the dish. Weeknight dinners have never tasted better.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 2 romano pepper
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 tbsp ground cumin
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 80g baby spinach
- 25g honey
- 2 courgette
- 4 salmon fillets (Fish)
- 1 unwaxed lemon
- 250ml kefir (use half) (Milk)
- 1 tsp sumac
- 2 tsp sesame seeds (Sesame)
- 1 handful of fresh coriander
Nutritional Information
Calories: 650
Protein: 39g
Carbs: 43g
Fat: 35g
Sesame & Honey Salmon, Roasted Courgette & Baharat Wild Rice
Oh my, this Middle Eastern-inspired bowl is the perfect dinner. Sticky sesame responsibly-sourced salmon, baked til perfection. Gooey Courgette and spiced, veggie-packed wild rice as a base. A zesty sumac kefir dressing to complete the dish. Weeknight dinners have never tasted better.
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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 frying pan, a small bowl, a sieve & a grater
Bake the courgettes & salmon
- Dice the courgettes into 1cm cubes
- Place onto one side of the baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Roast for 22-25 mins, until soft and golden
- Place the salmon on the other side of the tray, drizzle with 1 tsp oil, sprinkle over half the baharat spice and season with salt and pepper
- Bake the veg and salmon for 20-22 mins, until soft and cooked through
Finish the prep
- Meanwhile, dice the pepper into 1cm squares. Finely chop the coriander. Zest and halve the lemon. Rinse the spinach
- Add the sumac, half the lemon zest, the juice from half the lemon, the half pack of kefir and half the coriander to the small mixing bowl. Season with salt and pepper
Cook the rice
- When the salmon has 5 mins remaining, drizzle over the honey and sprinkle over the sesame seeds. Return to the oven for the remaining time
- Heat the large frying pan on medium-high heat with 1 tsp oil. Once hot, add the diced pepper and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the cumin, remaining baharat spice and remaining lemon zest. Cook for 1 min, then add the rice, spinach and 50ml water. Cook for 1-2 mins, until piping hot and wilted
Finish & plate up
- Stir the roasted courgettes through the rice and squeeze in the remaining lemon. Season to taste
- Share the rice between bowls and top with the salmon
- Drizzle over the kefir dressing and sprinkle over the remaining coriander
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