The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Balsamic-Glazed Salmon with Pesto Pasta
Sustainably sourced salmon + hearty pasta? Weeknight heaven. Dress the dreamy pairing up with zingy balsamic and fragrant green pesto. Even children who ‘don't like fish’ will be tempted to try it.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 160g baby spinach
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
- 15g pine nuts
- 4 salmon fillets (skin on) (Fish)
- 30g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 2 courgette
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 250g brown rice penne (Eggs)
Nutritional Information
Calories: 688
Protein: 37g
Carbs: 55g
Fat: 35g
Balsamic-Glazed Salmon with Pesto Pasta
Sustainably sourced salmon + hearty pasta? Weeknight heaven. Dress the dreamy pairing up with zingy balsamic and fragrant green pesto. Even children who ‘don't like fish’ will be tempted to try it.
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Cooking Instructions
- Boil a kettle. Half-fill a large saucepan with lightly salted boiling water. Add the penne and boil for 7 mins, adding the spinach for the final minute. Drain and then add it back to the saucepan once it has been wiped clean.
- Meanwhile, season the salmon with sea salt. Heat a large frying pan with 1/2 tsp oil on a medium-high heat. Cook the salmon, skin-side down, for 3-4 mins. Turn over, add the vinegar, then cook for a further 3-4 mins on all sides, until a sticky glaze has formed and the fish is cooked through (add a splash of water if the glaze begins to burn). Transfer to a plate and keep warm.
- Slice the courgette into 1cm rounds. Warm another 1/2 tsp oil in the frying pan on a medium-high heat and add the courgette. Fry for 5-8 mins, until the courgette is deep golden brown and softened. Add the pine nuts for the last 2-3 mins. Season with sea salt to taste.
- Finely slice the sun-dried tomatoes. Add to the pasta along with the pesto, yoghurt, the cooked courgette and pine nuts. Mix well and season to taste.
- Serve the pasta topped with the salmon.
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