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.
Lime & coriander salmon with sweet potato and chickpea tagine
Cooking fish in a foil parcel is the perfect way to lock in the juices – and fresh flavours like coriander and lime juice up the ante! Here, that succulent fish is served with roasted veg – spiced with our baharat blend and sauced with a garlicky tomato stock. Sensational!
SWK: Source of fibre
SWK: High protein
Plants 7
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Serving size
Ingredients
- 1 small sweet potato
- 1 onion
- 200g baby tomatoes
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 handful of fresh coriander
- 2 skinless salmon fillets (Fish)
- 1 unwaxed lime
- 1 vegetable stock cube (use half) (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)
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 631
Protein: 41g
Carbs: 42g
Fat: 24g
Ingredients
- 400g passata (tomatoes, salt, citric acid)
- 1 sweet potato
- 2 onion
- 400g baby tomatoes
- 2 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 handful of fresh coriander
- 4 skinless salmon fillets (Fish)
- 2 unwaxed lime
- 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)
- 160g baby spinach
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 460g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 614
Protein: 41g
Carbs: 38g
Fat: 24g
Lime & coriander salmon with sweet potato and chickpea tagine
Cooking fish in a foil parcel is the perfect way to lock in the juices – and fresh flavours like coriander and lime juice up the ante! Here, that succulent fish is served with roasted veg – spiced with our baharat blend and sauced with a garlicky tomato stock. Sensational!
Cook time:
45 mins
Cuisine:
Middle Eastern
Food group:
Fish
Allergens: Fish, Celery
Cooking Instructions
Before you start
- 1x baking dish
- 1x baking tray lined with foil
- 1x large jug or mixing bowl
Bake your veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into 2cm cubes, then peel the onions and cut each into 6 wedges. Add both to a baking dish with the tomatoes and one-quarter of the baharat. Spritz with cooking spray and roast for 25 mins.
Get the fish going
- Meanwhile, finely chop the coriander.
- Put the salmon on a baking tray lined with foil, scatter over the coriander and squeeze over the lime juice. Lightly season with salt, then wrap the foil over the top of the fish and scrunch to seal. Bake for 20 mins, until the fish is cooked through and flaking.
- Once done, keep it wrapped in foil until needed.
Turn up the flavour
- While the fish cooks, using a large jug (or large mixing bowl for 4 portions), dissolve half the stock cube in 150ml boiled water (use all the stock and 200ml water for 4 portions), then add the spinach, passata, ginger and garlic paste, remaining baharat and the chickpeas with their water. Stir well to wilt the spinach slightly.
Bring it all together
- Once the veg is done, pour the stock mixture into the baking dish and stir well. Return to the oven for another 10 mins, until everything is hot through.
Plate up
- Serve the bake topped with the salmon.