Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Nuts, Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	625Kcal
	667kJ	2617kJ
Fat	6.1g	24g
of which saturates	1.2g	4.6g
Carbohydrates	15g	57g
of which sugars	2.9g	12g
Protein	11g	43g
Salt	0.81g	3.2g
Fibre	1.6g	6.2g

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)

Allergens

Contains: Nuts, Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	625Kcal
	667kJ	2617kJ
Fat	6.1g	24g
of which saturates	1.2g	4.6g
Carbohydrates	15g	57g
of which sugars	2.9g	12g
Protein	11g	43g
Salt	0.81g	3.2g
Fibre	1.6g	6.2g

Back

Ready in 20 High protein Low sat fat

Hot-smoked Salmon & Beetroot Pasta

Prep time: 0 mins

Total time: 15 mins

Cuisine: Italian

Food group: Fish

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.

Cooking Instructions

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.

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.