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.
St Clement’s baked salmon with rice
Oranges and lemons (mixed with ginger and garlic!) give a delicious twist to baked salmon and rice. Simply spread the salmon with this mouthwatering mix, bake it with shallots and sprouts, then serve on a bed of fluffy rice. Add cool dill yogurt, juicy orange pieces and ruby-red pomegranate seeds for a little bit of delicious drama.
SWK: High protein
Plants 5
Serving size
Ingredients
- 75g pomegranate seeds
- 200g Brussels sprouts
- 2 shallot
- 1 orange
- 1 unwaxed lemon
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh dill
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless salmon fillets (Fish)
- 140g basmati rice
Nutritional Information
Calories: 710
Protein: 39g
Carbs: 82g
Fat: 20g
Ingredients
- 75g pomegranate seeds
- 400g Brussels sprouts
- 4 shallot
- 2 orange
- 1 unwaxed lemon
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 x of fresh dill
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 skinless salmon fillets (Fish)
- 280g basmati rice
Nutritional Information
Calories: 661
Protein: 39g
Carbs: 78g
Fat: 20g
St Clement’s baked salmon with rice
Oranges and lemons (mixed with ginger and garlic!) give a delicious twist to baked salmon and rice. Simply spread the salmon with this mouthwatering mix, bake it with shallots and sprouts, then serve on a bed of fluffy rice. Add cool dill yogurt, juicy orange pieces and ruby-red pomegranate seeds for a little bit of delicious drama.
Cook time:
30 mins
Cuisine:
European
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Before you start
- 1x ovenproof, non-stick frying pan
- 2x small bowls
- 1x medium saucepan
Time to fry!
- Trim and halve the sprouts. Peel the shallots and cut each into 6 wedges.
- Spritz a large, ovenproof, non-stick frying pan with cooking spray and put it over a medium heat. Fry the sprouts and shallots for 5-7 mins until softened.
Prep your paste & yogurt
- At the same time, zest the oranges and lemon, then mix with the ginger & garlic paste in a small bowl.
- Finely chop half the dill. In another small bowl, stir the chopped dill into the yogurt.
- Peel the oranges and remove the pith, then dice into 1cm chunks, discarding any seeds.
In the oven it goes...
- Add half the zesty paste to the veg in the pan along with 100ml water (150ml for 4 portions). Mix well, then lay the salmon fillets on top.
- Spread the remaining paste over the fish and spritz with cooking spray. Put the pan in the oven and bake for 10-12 mins, until the salmon is cooked through and flaking.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Add your final flourishes
- Dish up the rice and top with the veg and salmon. Squeeze over a little lemon juice (to taste), and cut the rest into wedges.
- Drizzle over the herby yogurt. Scatter with the diced orange, pomegranate seeds and remaining dill, then serve with the lemon wedges.