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Jerk salmon traybake with rice and peas  recipe

Jerk salmon traybake with rice and peas recipe

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This easy meal for one cooks everything in one tray in the oven. The rice soaks up all the flavour from the coconut milk and is a great creamy contrast to the spiced salmon. See method

  • Serves 1
  • 5 mins to prepare and 30 mins to cook
  • 727 calories / serving


  • 1 x 200g bag frozen Steam Bag Long Grain White Rice
  • 50g red kidney beans, from a tin, drained and rinsed
  • 1 tsp frozen chopped garlic
  • 200ml tin light coconut milk
  • 130g pack boneless salmon fillet
  • sunflower oil spray
  • ½ tbsp Schwartz Jamaican jerk seasoning
  • 75g frozen mango chunks, defrosted
  • 5g coriander, chopped
  • ½ red chilli, finely chopped (optional)
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    13g 63%
  • Sugars

    10g 11%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 82.3g Protein 26.2g Fibre 7.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Into a small baking dish, tip the contents of 1 frozen steam bag rice, the drained kidney beans and the chopped garlic. Pour over the coconut milk and stir to combine. 
  3. Put into the oven and cook for 15mins. 
  4. Carefully lift the dish out of the oven and stir well. Place the salmon fillet on top of the rice and spray with some of the oil. Sprinkle over the jerk seasoning and lightly spray again. 
  5. Return the dish to the oven and cook for 15-18 mins until the salmon is cooked through and flakes apart when pressed. 
  6. While the salmon is cooking, chop the mango into smaller chunks and stir together with the coriander and chilli. Season with black pepper, stir well and set aside to allow the flavours to come together. 
  7. Take the dish out of the oven and spoon over the mango salsa before enjoying.

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