Broccoli pasta salad with salmon & sunflower seeds

Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 590
  • fat 30g
  • saturates 5g
  • carbs 30g
  • sugars 4g
  • fibre 9g
  • protein 46g
  • salt 1.2g


  • 75g wholewheat penne
  • 125g broccoli florets
  • 125g fine beans, trimmed and halved
  • 1 tbsp white miso paste
  • 1 tsp grated ginger
  • 2 tbsp sunflower seeds
  • 1 tbsp extra virgin rapeseed oil
  • 2 x 125g skinless cooked wild salmon fillets


Keep the cost down

Most supermarkets sell bags of frozen portions of wild salmon, which are substantially cheaper than buying it fresh.

Boost the veg

If you want to boost this recipe to include two of your five-a-day, increase the beans and broccoli to 160g each.

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  1. Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender. 

  2. Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.

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