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.
Hot-smoked Salmon & Beetroot Pasta
Sustainably sourced salmon, sweet beetroot and fresh-cut dill bring Scandi-style vibes to this speedy brown rice penne. Toss through walnuts for crunch, and stir in yoghurt for creaminess. And just like that - dinner is served in 15 mins or less.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 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)
- 1 handful of fresh dill
- 40g rocket
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 250g pre-cooked beetroot
- 10g walnuts (Nuts)
- 120g brown rice penne (Eggs)
- 2 hot-smoked salmon fillets (skin on) (Fish)
Nutritional Information
Calories: 625
Protein: 43g
Carbs: 57g
Fat: 24g
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g walnuts (use half) (Nuts)
- 40g rocket (use half)
- 1 handful of fresh dill (use half)
- 1 tbsp basil pesto (use half) (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)
- 250g pre-cooked beetroot (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 hot-smoked salmon fillet (skin on) (Fish)
Nutritional Information
Calories: 625
Protein: 43g
Carbs: 57g
Fat: 24g
Hot-smoked Salmon & Beetroot Pasta
Sustainably sourced salmon, sweet beetroot and fresh-cut dill bring Scandi-style vibes to this speedy brown rice penne. Toss through walnuts for crunch, and stir in yoghurt for creaminess. And just like that - dinner is served in 15 mins or less.
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Coarsely grate the beetroot into a large mixing bowl. Roughly chop the walnuts and dill (save some whole sprigs for garnish). Add the walnuts, dill, yoghurt, pesto and rocket to the bowl.
- Once cooked, add the pasta to the bowl. Season with sea salt and black pepper. Mix to combine.
- Serve the pasta in bowls. Remove the salmon skin and flake over the flesh. Garnish with the remaining dill.
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