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.
Pesto Salmon with Olive & Tomato Penne
Even kids who are fussy will enjoy this sustainably sourced salmon, coated in a herby basil pesto, served atop filling penne. We pack veg into the sauce: roasted red peppers and onion.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 salmon fillets (skin off) (Fish)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 romano pepper
- 160g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 1 onion
- 2 garlic clove
- 250g brown rice penne (Eggs)
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
Nutritional Information
Calories: 669
Protein: 36g
Carbs: 60g
Fat: 30g
Pesto Salmon with Olive & Tomato Penne
Even kids who are fussy will enjoy this sustainably sourced salmon, coated in a herby basil pesto, served atop filling penne. We pack veg into the sauce: roasted red peppers and onion.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Peel the onion and cut into 6 wedges. Dice the peppers into 3-4cm cubes. Place onto a large baking tray and toss with 1/2 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until golden.
- Finely chop or crush the garlic. Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the garlic, passata and sundried tomato paste. Season with sea salt and black pepper. Simmer for 6-8 mins, until reduced slightly.
- In the final 10-15 minutes of roasting the veg, place the salmon onto a baking tray. Spread the pesto evenly over each fillet. Bake for 10-14 mins, until cooked through.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Halve the olives. Stir the cooked pasta, roasted veg, olives, vinegar and spinach into the tomato sauce.
- Serve the pasta topped with the pesto salmon.
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