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 & Herby Beans in Broth with Fresh Dill & Tomatoes
This warming broth feels like snuggling into a warm duvet on a cold night. Simmer responsibly-sourced salmon and mixed beans in veggie stock. Stir in ruby red tomatoes and a pinch of chilli flakes for a kick. Finish with fresh dill for a herby touch.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 1 handful of fresh dill
- 1 handful of fresh flat-leaf parsley
- 2 diced salmon fillets (Fish)
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- ½ tsp chilli flakes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 230g mixed beans (Rehydrated beans in varying proportions (Borlotti, Cannellini, Red Kidney), water, salt, antioxidant: ascorbic acid.)
- 75g seasonal tomatoes
- 1 onion
Nutritional Information
Calories: 531
Protein: 42g
Carbs: 27g
Fat: 27g
Ingredients
- 230g mixed beans (use half) (Rehydrated beans in varying proportions (Borlotti, Cannellini, Red Kidney), water, salt, antioxidant: ascorbic acid.)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp apple cider vinegar (use a quarter) (apple cider vinegar (100%))
- 1 tbsp cornflour (use half)
- 1 onion (use half)
- 0.5 tsp chilli flakes (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 75g seasonal tomatoes (use half)
- 1 handful of fresh dill (use half)
- 1 diced salmon fillet (Fish)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g baby spinach (use half)
Nutritional Information
Calories: 531
Protein: 42g
Carbs: 27g
Fat: 27g
Salmon & Herby Beans in Broth with Fresh Dill & Tomatoes
This warming broth feels like snuggling into a warm duvet on a cold night. Simmer responsibly-sourced salmon and mixed beans in veggie stock. Stir in ruby red tomatoes and a pinch of chilli flakes for a kick. Finish with fresh dill for a herby touch.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a medium frying pan, a sieve & a measuring jug
Get started
- Cut the onion into 1cm wedges
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and whole tomatoes. Cook for 4-5 mins, until golden and softened. Season with salt and pepper
Make the stock mixture
- Meanwhile, drain and rinse the beans
- Dissolve the cornflour in a jug with 50ml cold water (25ml for 1 person), then add the stock and top up with 300ml boiling water (150ml for 1 person)
Simmer the broth
- Add the beans, garlic paste and chilli flakes (for those who'd like the heat) to the pan. Cook for 1 min, then add the half pack of vinegar and the stock mixture and bring to the boil
- Add the salmon to the broth and simmer on medium-high for 13 mins
Last bits
- Finely chop the parsley and three-quarters of the dill. Rinse the spinach
- After 13 mins, carefully stir in the prepped herbs and spinach. Simmer for a further 2 mins, until the spinach has wilted and the salmon is cooked through. Season with salt and pepper to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salmon and bean broth between bowls. Garnish with the remaining dill
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