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.
Spring Salmon, Minted Peas & Lentils
Simple Salmon & Potato tray bake with horseradish and mint peas
Ready in 20
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g sugar snap peas
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 150g peas
- 4 salmon fillets (skin on) (Fish)
- 1 unwaxed lemon
- 80g rocket
- 1 handful of fresh mint
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 572
Protein: 41g
Carbs: 35g
Fat: 29g
Spring Salmon, Minted Peas & Lentils
Simple Salmon & Potato tray bake with horseradish and mint peas
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Add the salmon to a lined baking tray and drizzle 1/2 tbsp oil and season with sea salt. Bake for 10-12 minutes, until cooked through.
- Remove the mint leaves from their stalks and roughly chop. Zest half the lemon. Halve the sugar snaps. Add all to a large mixing bowl along with the peas, rocket, horseradish paste, garlic paste, juice of the lemon and 1/2 tbsp olive oil. Season to taste with sea salt and black pepper.
- Serve the salad on plates and top with the salmon.
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