1x 213g can Princes Red Salmon

1tbsp olive oil

200g prepared butternut squash, cut into small chunks

120g cauliflower, broken into small florets

1 small red onion, sliced

1tsp cumin seeds

Salt and freshly ground black pepper

250g pack ready-to-use quinoa

Handful of young spinach leaves

2tsp mixed seeds, toasted

Salmon Superfood Supper

2 servings
10 minutes prep
25 minutes cooking

This delicious salmon supper is packed with good-for-you foods – and it tastes great too!

Where can I buy Princes Wild Pacific Red Salmon?

Princes Wild Pacific Red Salmon is available in selected Sainsbury's Stores

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 95kcal 2.5g 3.7g 0.6g 0.25g
RI% 5% 3% 5% 3% 4%


  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  2. Drain the can of salmon. Remove the skin and bones and break into chunks. Set aside.
  3. Put the oil into a roasting tin and add the butternut squash. Roast for 10 minutes, then add cauliflower, red onion and cumin seeds, tossing to coat. Season. Roast for 12-15 more minutes.
  4. Cook the quinoa according to pack instructions. Mix with the roasted vegetables and spinach.
  5. Share between 2 plates and top with the salmon chunks. Serve, sprinkled with the toasted seeds.