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.
Sockeye salmon with smoky pea risotto & pea shoots
Our flavourful and flaky sockeye salmon – sustainably sourced, as always – tops a base of smoked paprika risotto, flecked with sweet peas. A scattering of pea shoots brings freshness and essential vitamin A.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 150g peas
- 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)
- 1 shallot
- 2 wild-caught sockeye salmon fillets (Fish)
- 100g passata
- 2 garlic clove
- 25g pea shoots
- 1 handful of fresh tarragon
- 1 tbsp smoked paprika
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 547
Protein: 40g
Carbs: 48g
Fat: 22g
Ingredients
- 1 handful of fresh tarragon (use half)
- 2 wild-caught sockeye salmon fillets (use half) (Fish)
- 1 vegetable stock cube (use half) (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)
- 100g passata (use half)
- 1 shallot (use half)
- 2 garlic clove
- 1 tbsp smoked paprika (use half)
- 25g pea shoots (use half)
- 150g peas (use half)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 563
Protein: 41g
Carbs: 49g
Fat: 24g
Sockeye salmon with smoky pea risotto & pea shoots
Our flavourful and flaky sockeye salmon – sustainably sourced, as always – tops a base of smoked paprika risotto, flecked with sweet peas. A scattering of pea shoots brings freshness and essential vitamin A.
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Cooking Instructions
- Boil a kettle. Rinse the rice, then place in a saucepan with 600ml lightly salted boiling water. Simmer for 20-25 mins, until cooked, then drain.
- Finely dice the shallot. Finely chop or crush the garlic. Remove the tarragon leaves from their stalks and finely chop. Dissolve the stock cube in a jug with 50ml boiling water.
- Once the rice has been cooking for 20 mins and is nearly done, heat a medium frying pan with 1/2 tbsp oil on a medium heat. Add the garlic and shallot and cook for 5 mins, stirring occasionally until softened.
- Meanwhile, heat a separate non-stick frying pan with 1 tbsp oil on a medium-high heat. Season the salmon with sea salt and black pepper and pan-fry for 3-5 mins on each side, until cooked through.
- Add the paprika to the shallot and garlic and cook for 2 mins, then add the stock, passata, peas and cooked rice. Cook for 5 mins, then stir in the chopped tarragon. Season with sea salt and black pepper.
- Serve the risotto topped with the salmon. Garnish with the pea shoots.
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