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Zesty salmon and rice pot

Zesty salmon and rice pot


In need of a new fresh and easy dinner favourite? Look no further to get 1 of your 5-a-day the right way.

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2524kj 601kcal
  • Fat
    High 40%
  • Saturates
    Low 20%
  • Sugar
    Low 3%
  • Salt
    Med 39%

% of adult’s reference intake | Carbohydrates per serving : 54g

Bring Co-op to your front door

Big Bag Option


  • 125g Co-op basmati rice, washed well in a sieve
  • ½ veg stock cube or 1tsp stock powder (store cupboard)
  • Pinch chilli flakes and black pepper (store cupboard)
  • 250g pack Co-op Irresistible Garden vegetable medley, larger veg chopped
  • 2 pack Co-op salmon fillets, skin removed
  • Handful (50g) green olives, sliced
  • 1 lemon, zested, lemon cut into quarters


  1. Pour 350ml boiling water into a lidded shallow casserole dish, add stock powder, pinch of chilli flakes and black pepper. Add the washed rice, stir, cover with a lid and bring to a gentle simmer. Cook over a low heat for 5 minutes. Stir in the vegetables, add the salmon and any remaining herb dressing from the pack, scatter with olives and lemon zest.
  2. Cover again with the lid, bring back to a simmer and cook over a low heat for 8 minutes. Remove from the heat and leave for 4 minutes before serving with lemon wedges to squeeze over.