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.
Serving size
Ingredients
Ingredients
- 1 onion
-
20g capers(Water, Salt, Vinegar)
- 2 carrot
- 25g pea shoots
- 1 savoy cabbage
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
-
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)
- 500g diced salmon fillet (Fish)
- ½ tsp red chilli flakes
-
480g cannellini beans (Wheat, Mustard, Soya, Cereals Containing Gluten)(white beans, water)
- 1 unwaxed lemon
Allergens
Contains:
Celery, Fish
May Contain:
Wheat, Mustard, Soya, Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 519Kcal |
| 456kJ | 2173kJ | |
| Fat | 6.2g | 30g |
| of which saturates | 1.1g | 5.3g |
| Carbohydrates | 7g | 35g |
| of which sugars | 2.5g | 12g |
| Protein | 8.1g | 39g |
| Salt | 0.36g | 1.7g |
| Fibre | 2.5g | 12g |
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Spicy Salmon, Cabbage & Caper White Bean Stew
Fresh, sustainably caught fish is the star of this flavourful dish. Simmer salmon in a filling stew of creamy haricot beans and garlic, rosemary and thyme paste. Pinch of chilli flakes for a kick. Handful of pea shoots for a touch of green. Don't forget the spritz of lemon for zing.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. 240C. Boil a half-full kettle. Trim and thinly slice the cabbage. Cut the onion into 8 wedges. Finely dice the carrots (peel optional). Place the prepped veg in a large baking dish and toss with 2 tbsp oil, half the chilli flakes (to taste), a pinch of sea salt and black pepper. Roast for 15 mins.
- Meanwhile, roughly chop the capers. Place in a mixing bowl with the remaining chilli flakes (to taste) and the garlic, rosemary and thyme paste. Add the salmon, season with sea salt and black pepper, and mix. Dissolve the stock cube in a jug with 300ml boiling water.
- After 15 mins of roasting, remove the dish from the oven. Drain and rinse the beans then add to the dish along with the stock and mix. Top with the salmon. Return to the oven and bake for another 12-15 mins, until the salmon is cooked and the veg is soft. Quarter the lemon
- Remove the dish from the oven and serve on plates. Garnish with pea shoots and lemon wedges.
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