Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	63Kcal	337Kcal
	264kJ	1408kJ
Fat	1.4g	7.5g
of which saturates	0.2g	1.2g
Carbohydrates	11g	56g
of which sugars	2.0g	11g
Protein	1.8g	9.9g
Salt	0.14g	0.72g
Fibre	1.3g	7.1g

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))

Allergens

Contains: Fish

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	65Kcal	354Kcal
	273kJ	1481kJ
Fat	1.6g	8.6g
of which saturates	0.2g	1.3g
Carbohydrates	11g	58g
of which sugars	2.0g	11g
Protein	1.9g	11g
Salt	0.13g	0.72g
Fibre	1.3g	7.2g

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Ready in 20 Low sat fat

Lemon marinated salmon & puttanesca

Prep time: 0 mins

Total time: 15 mins

Cuisine: Italian

Food group: Fish

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.

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.

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.