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.
Lemon marinated salmon & puttanesca
Juicy baked fillets of sustainably sourced salmon top our puttanesca, stuffed with plump capers, black olives and chopped tomatoes. We dish it up with green beans and garnish with a scattering of parsley and chilli.
Ready in 20
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 lemon & chive flavoured salmon fillet (Fish) (Salmon, Extra Virgin Olive Oil, Lemon Zest, Chives, Fine Sea Salt, Cracked Black Pepper)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 75g baby plum tomatoes
- 20g capers (Water, Salt, Vinegar)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 120g brown rice penne (Eggs)
- ½ tsp red chilli flakes
- 80g green beans
Nutritional Information
Calories: 338
Protein: 9.9g
Carbs: 56g
Fat: 7.7g
Ingredients
- 0.5 tsp red chilli flakes (use half)
- 75g baby plum tomatoes (use half)
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 lemon & chive flavoured salmon fillet (Fish) (Salmon, Extra Virgin Olive Oil, Lemon Zest, Chives, Fine Sea Salt, Cracked Black Pepper)
- 80g green beans (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 120g brown rice penne (use half) (Eggs)
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
Nutritional Information
Calories: 357
Protein: 11g
Carbs: 58g
Fat: 9.0g
Lemon marinated salmon & puttanesca
Juicy baked fillets of sustainably sourced salmon top our puttanesca, stuffed with plump capers, black olives and chopped tomatoes. We dish it up with green beans and garnish with a scattering of parsley and chilli.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Heat a small frying pan on a medium heat. Add the salmon fillets and cook for 3 mins on each side. Transfer to an ovenproof dish (skin-side down) and bake for 7-8 mins or until cooked through.
- Meanwhile, boil a kettle. Cut the beans into thirds. Half-fill a medium saucepan with lightly salted boiling water. Add the penne and boil for 7-8 mins, adding the beans to the pan for the final 3 mins of cooking. Boil together until cooked, then drain.
- Finely chop or crush the garlic. Roughly chop the parsley. Halve the olives.
- Make the puttanesca sauce; heat a large saucepan on a medium heat with 1/2 tsp oil. Add the garlic and half the parsley, cook for 1 min, then add the chopped tomatoes, capers, olives and a splash of water. Season with sea salt and black pepper. Place a lid on and simmer for 6 mins, until thickening.
- Halve the fresh tomatoes. Add to the puttanesca with the penne and beans; gently mix.
- Serve the pasta topped with the salmon. Garnish with the remaining parsley and chilli flakes.
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