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.
Salmon Tomato Penne with Mediterranean Roast Veg & Lemon Chive Oil
Sometimes, nothing beats a bowlful of pasta. Here, tender flakes of responsibly-sourced salmon are tossed through a rich tomato sauce with onion, sweet peppers, courgette and green beans for plenty of colour and flavour. Brown rice penne adds a deliciously hearty bite, while a drizzle of zesty lemon chive oil brings a fresh finish. Grab a fork and tuck in!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 1 unwaxed lemon
- 1 handful of fresh chives
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400g passata (tomatoes, salt, citric acid)
- 4 diced salmon fillets (Fish)
- 240g green beans
- 4 garlic clove
- 1 pepper
- 2 courgette
- 1 onion
Nutritional Information
Calories: 740
Protein: 45g
Carbs: 66g
Fat: 31g
Salmon Tomato Penne with Mediterranean Roast Veg & Lemon Chive Oil
Sometimes, nothing beats a bowlful of pasta. Here, tender flakes of responsibly-sourced salmon are tossed through a rich tomato sauce with onion, sweet peppers, courgette and green beans for plenty of colour and flavour. Brown rice penne adds a deliciously hearty bite, while a drizzle of zesty lemon chive oil brings a fresh finish. Grab a fork and tuck in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large saucepan, a small bowl, a sieve & a measuring jug
Roast the veg
- Slice the onion into 2cm wedges. Slice the courgettes into 1cm half-moons. Dice the pepper into 2cm chunks
- Place the prepped veg onto the lined baking tray, drizzle with 1 tsp oil, season with salt and pepper and roast for 20-25 mins, until golden and soft
Make the sauce
- Finely slice the garlic. Trim and cut the green beans into thirds
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and garlic and cook for 1 min, then add the salmon and cook for a further 4 mins
- Add the passata, stock powder and 150ml hot water and simmer for 9 mins, until slightly thickened and the fish is cooked through
Cook the pasta
- Meanwhile, bring the large saucepan with salted hot water to a boil
- Add the penne to the saucepan and simmer for 7-8 mins, until cooked, then drain
Make the lemon chive oil
- Zest and halve the lemon. Finely chop the chives
- In the small bowl, combine the zest and juice from the lemon, the chives, 1 tbsp olive oil and a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the cooked pasta and roasted veg through the salmon. Season to taste with salt and pepper
- Serve the salmon pasta into bowls. Drizzle over the lemon chive oil
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