Summer salmon pasta

Inject a bit of health into your mealtime with this veg packed pasta full of goodness – easily adapted for vegetarians

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 543
  • fat 18g
  • saturates 3g
  • carbs 69g
  • sugars 5g
  • fibre 4g
  • protein 31g
  • salt 0.39g


  • 350g penne
  • 2 salmon steaks, about 175g/6oz each
  • 1 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 red pepper, deseeded and chopped
  • 300g mushrooms, sliced
  • handful basil leaves


Make it veggie
For a veggie version of this dish, omit the salmon and add two courgettes, chopped into chunks, and 100g cherry tomatoes to the pan along with the peppers.


  1. Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

  2. Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

  3. When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

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