Salmon and Tomatoes with Rice Pilaf




Yield 2 servings

This recipe is gluten free,  Slimming World and Weight Watchers friendly



For the pilaf:

For the salmon:


For the pilaf:

  1. Spray a deep frying pan with spray oil, add the garlic and onion and fry for a couple of minutes till lightly golden
  2. Add the rice, red pepper, zucchini and chickpeas and lemon zest, lemon juice and  spray with a little more spray oil and fry for about 1 more minute. 
  3. Add the stock, bring to a boil, then reduce heat, cover and simmer till stock is absorbed. Turn off heat but leave covered while you cook the salmon. 

For the salmon:

  1. Preheat oven to 230c or 450f
  2. Cover a baking tray with aluminium foil. Pat dry the salmon.
  3. Place salmon fillets onto the tray and season with salt and black pepper
  4. Add the tomatoes next to the salmon, spray over the top with some spray oil, and carefully pierce each tomato with a sharp knife. Add the worcestershire sauce and a salt and pepper to season.
  5. Bake uncovered for approx 16 minutes.
  6. Add the tomatoes to a bowl and mash with a fork (remove skins)
  7. Stir the mustard, mayo and chopped parsley into the tomatoes and mix together to make a sauce. Serve over the top of the Salmon fillets.
  8. Serve the salmon with the rice pilaf
  9. Enjoy


Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary. 

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Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at