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.
Speedy citrus salmon with herbed rice & gem salad
This dish is easy to prepare, but guaranteed to impress. Salmon fillets are roasted with lemon, and served with herb-flecked rice and a crisp salad of gem lettuce, cucumber, radish and tomato, dressed with yogurt and a hint of chilli. Simple, stylish – and it’s on the table in 20 minutes!
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 110g baby tomatoes
- 4 radish
- 140g basmati rice
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 1 little gem lettuce
- 1 midi cucumber
- 1 chilli
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 skinless salmon fillets (Fish)
- 1 unwaxed lemon
Nutritional Information
Calories: 604
Protein: 38g
Carbs: 71g
Fat: 20g
Ingredients
- 280g basmati rice
- 2 handful of fresh coriander
- 2 handful of fresh mint
- 2 little gem lettuce
- 4 skinless salmon fillets (Fish)
- 2 unwaxed lemon
- 1 cucumber
- 2 x chilli
- 8 radish
- 200g baby tomatoes
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 602
Protein: 38g
Carbs: 70g
Fat: 20g
Speedy citrus salmon with herbed rice & gem salad
This dish is easy to prepare, but guaranteed to impress. Salmon fillets are roasted with lemon, and served with herb-flecked rice and a crisp salad of gem lettuce, cucumber, radish and tomato, dressed with yogurt and a hint of chilli. Simple, stylish – and it’s on the table in 20 minutes!
Cook time:
20 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Set the rice simmering
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cook the rice in boiling water for 10-12 mins, then drain.
- Meanwhile, finely chop the coriander, and the mint leaves.
- Stir half the herbs through the drained rice.
Roast the salmon
- At the same time, put the salmon on a baking tray lined with baking paper and spritz with cooking spray.
- Slice half the lemon (a whole one for 4 portions) and arrange 3 slices on top of each salmon fillet. Bake for 12-14 mins, until cooked through and flaking.
Mix a salad
- While the salmonʼs cooking, trim the lettuces and separate the leaves. Halve the cucumber lengthways and slice into thin half-moons. Finely dice the chillies (deseed for less heat), and trim and thinly slice the radishes. Halve the tomatoes.
- In a large bowl, combine the lettuce, cucumber, chillies (to taste), radishes and tomatoes. Add the rest of the herbs, squeeze in the juice from the remaining lemon (to taste) and stir in the yogurt. Lightly season.
Plate up
- To serve, lay the salmon fillets on the herbed rice and spoon on the gem salad.