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Sticky Black Bean-glazed Salmon with Roasted Florets

Sticky Black Bean-glazed Salmon with Roasted Florets

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

If you’re after a speedy and flavour-packed weeknight dinner, look no further than this one-tin Sticky Black Bean-glazed Salmon with Roasted Florets from Dr Rupy Aujla, NHS GP, cookbook author and champion of healthy, no-fuss recipes. “This is my version of fast food,” says Dr Rupy. “It’s a quick and easy traybake, with omega 3 fatty acids in the salmon and fibre in the veg, plus two of your five a day.” Feel free to swap in other veggies that need using up. Looking for more healthy recipes? Look no further
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  • 1 lime, juiced
  • 2 echalion shallots, finely sliced
  • 1 (400g) pack broccoli florets
  • 1 (400g) pack cauliflower florets
  • 1 tbsp olive oil
  • 4 salmon fillets
  • 4 tbsp black bean garlic sauce
  • 1 tbsp roasted sesame seeds


Step 1

Preheat the oven to 220°C/ 200°C fan/gas 7. Place the lime juice and shallots in a bowl; toss to combine. Set aside.

Step 2

Put the broccoli and cauliflower florets into a roasting tin, drizzle with the oil and lightly sprinkle with salt and pepper. Toss to coat, then put in the oven for 5 mins.

Step 3

Meanwhile, place the salmon fillets on a plate and spread 1 tbsp black bean garlic sauce over each one.

Step 4

Remove the veg from the oven, nestle the salmon fillets in between the florets and return to the oven for 12-15 mins, until the salmon is cooked through. (It should flake apart easily with a fork when it’s done.)

Step 5

Serve immediately with the sesame seeds and lime-pickled shallots scattered over the top.

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