Salmon & Herby Beans in Broth with Fresh Dill & Tomatoes

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	531Kcal
	507kJ	2220kJ
Fat	6.1g	27g
of which saturates	1.1g	4.8g
Carbohydrates	6g	27g
of which sugars	1.4g	6.3g
Protein	9.7g	42g
Salt	0.44g	1.9g
Fibre	3.1g	14g

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	531Kcal
	507kJ	2220kJ
Fat	6.1g	27g
of which saturates	1.1g	4.8g
Carbohydrates	6g	27g
of which sugars	1.4g	6.3g
Protein	9.7g	42g
Salt	0.44g	1.9g
Fibre	3.1g	14g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Salmon & Herby Beans in Broth with Fresh Dill & Tomatoes

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

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.

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

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