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.
Serving size
Ingredients
Ingredients
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 30g pumpkin seeds
- 200g baby tomatoes
- 250g brown rice penne (Eggs)
- 2 pepper
-
4 tbsp romesco sauce(Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 1 handful of fresh dill
- 2 courgette
Allergens
Contains:
Fish
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 138Kcal | 640Kcal |
| 576kJ | 2677kJ | |
| Fat | 5.5g | 26g |
| of which saturates | 1.0g | 4.7g |
| Carbohydrates | 12g | 58g |
| of which sugars | 2.2g | 10g |
| Protein | 9.4g | 44g |
| Salt | 0.66g | 3.1g |
| Fibre | 1.4g | 6.6g |
Ready in 20
High protein
5 plants
Low sat fat
Hot-Smoked Salmon, Dill & Romesco Penne
If you haven't tried romesco - a smoky Spanish sauce of roasted red peppers, sherry vinegar, garlic and spices - you're going to love it. Try our homemade blend with penne pasta,, peppers and sustainably sourced hot-smoked salmon. Top with crunchy pumpkin seeds and fresh sprigs of dill.
Cooking Instructions
Cooking Instructions
- Finely slice the peppers. Dice the courgettes into 1cm cubes. Heat a large frying pan with 4 tsp oil on medium-high heat. Once the pan is hot, add the courgettes, peppers and garlic. Season with sea salt and cook for 6-8 mins, until softening.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Roughly chop the dill. Halve the tomatoes. Add the romesco sauce and tomatoes to the vegetable pan. Simmer for 2 mins, until the tomatoes have softened.
- Remove the skin from the salmon and flake into large chunks. Stir the cooked pasta and half the dill into the romesco sauce. Season to taste with sea salt, then gently mix in the salmon. Simmer until steaming hot and heated through.
- Serve the pasta in bowls and garnish with pumpkin seeds and remaining dill (to taste).
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