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 with Spinach Rice & Spiced Tomato Sauce
Make omega 3-rich, sustainably sourced salmon the star of your dish, roasting it simply with lemon and then smothering it in homemade tomato sauce. Pair with spinach-studded rice and a generous grind of black pepper.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 onion
- 160g baby spinach
- 2 diced salmon fillets (Fish)
- 2 tbsp tomato puree
- 80g brown rice (brown rice (100%))
- 1 chilli
- 2 garlic clove
- 1 unwaxed lemon
- 170g baby plum tomatoes
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
Nutritional Information
Calories: 610
Protein: 40g
Carbs: 51g
Fat: 27g
Salmon with Spinach Rice & Spiced Tomato Sauce
Make omega 3-rich, sustainably sourced salmon the star of your dish, roasting it simply with lemon and then smothering it in homemade tomato sauce. Pair with spinach-studded rice and a generous grind of black pepper.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked. Add spinach for the final 1-2 mins of cooking, then drain. Return to the saucepan and set aside.
- Finely dice the onion. Finely chop or crush the garlic. Halve the tomatoes. Finely chop the chilli (remove the seeds for less heat). Zest then quarter the lemon. Roughly chop the parsley.
- Place the salmon onto a lined baking tray. Season with sea salt and black pepper and juice from 1 lemon wedge. Bake for 10-12 mins, until cooked through.
- Heat a medium frying pan with 1 tsp oil on medium heat. Add the onion, garlic, zest and spice blend. Cook for 5 mins, until softened, then add the tomatoes, tomato puree, vinegar and half the chilli (or to taste). Season with sea salt and black pepper. Cook for 3-4 mins, then add a splash of water to make a sauce.
- Stir half the parsley through the rice. Top the rice with the salmon, tomato sauce and juice of 1 lemon wedge. Garnish with remaining lemon wedges, parsley and chilli.
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