A recipe with plenty of green, spring vegetables like French beans, peas and broad beans. Salmon provides protein and Omega 3. This recipe is also seasonal in July and August.

Beans, peas and more beans
Beans, peas and more beans


Start by cooking the short grain brown rice, this will take usually around 40 minutes.

After around 25 minutes:
heat the olive oil and add the chopped onion. Fry for a couple of minutes on a medium heat.

Add the vegetables and fry for another 3 minutes. Add the salmon and enough hot water to cover the vegetables and salmon. Bring to a boil and cook for around 12 minutes until everything is soft and the salmon is cooked.

Serve with a sprinkling of dill on top and the rice.


  • 140 g short grain brown rice
  • 1 tbsp olive oil
  • 1 large tomato, chopped
  • 100 g broad beans
  • 100 g peas, frozen or fresh
  • 200 g French beans, topped/tailed in chunks
  • around 200 g salmon fillets
  • Dill to serve