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.
Dill marinated salmon with warm pasta salad
Dill marinated salmon with warm pasta salad
Ready in 20
New
Low sat fat
Serving size
Ingredients
- 2 spring onion
- 2 dill & black pepper flavoured salmon fillets (Fish) (Salmon, Extra Virgin Olive Oil, Sea Salt, Dill,Black Pepper)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 120g brown rice penne (Eggs)
- 110g baby plum tomatoes
Nutritional Information
Calories: 272
Protein: 7.8g
Carbs: 54g
Fat: 3.1g
Ingredients
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
- 2 spring onion
- 110g baby plum tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 unwaxed lemon (use half)
- 1 dill & black pepper flavoured salmon fillet (Fish) (Salmon, Extra Virgin Olive Oil, Sea Salt, Dill,Black Pepper)
Nutritional Information
Calories: 275
Protein: 8.1g
Carbs: 55g
Fat: 3.2g
Dill marinated salmon with warm pasta salad
Dill marinated salmon with warm pasta salad
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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.
- Thinly slice the spring onions. Roughly chop the coriander. Halve the tomatoes. Quarter the lemon. Drain the sweetcorn.
- Heat a medium non-stick frying pan on a medium-high heat. Place the salmon in the pan and cook for 5 mins on each side, until cooked through.
- Drain the pasta and add to a bowl with the spring onions, tomatoes, coriander and sweetcorn. Squeeze in the juice from 2 lemon wedges and lightly season with sea salt and black pepper. Gently toss to combine.
- Serve the salmon with the warm pasta salad and remaining lemon wedges.
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