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
- 1 onion
- 2 courgette
- 1 pepper
- 4 garlic clove
- 240g green beans
- 4 diced salmon fillets (Fish)
-
400g passata(tomatoes, salt, citric acid)
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh chives
- 1 unwaxed lemon
-
200g wholewheat pasta (Wheat)(Whole Durum Wheat Flour (100%))
Allergens
Contains:
Fish, Wheat
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 740Kcal |
| 500kJ | 3098kJ | |
| Fat | 5.0g | 31g |
| of which saturates | 0.9g | 5.7g |
| Carbohydrates | 11g | 66g |
| of which sugars | 2.3g | 14g |
| Protein | 7.3g | 45g |
| Salt | 0.21g | 1.3g |
| Fibre | 2.1g | 13g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Salmon Tomato Pasta with Wholewheat Penne, 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. Wholewheat penne adds a deliciously hearty bite, while a drizzle of zesty lemon chive oil brings a fresh finish. Grab a fork and tuck in!
Cooking Instructions
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 grater & 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 cook for 1 min, then add the salmon and cook for a further 4 mins, stirring once
- Add the garlic and cook for 30 secs
- Stir in the passata, stock powder and 150ml hot water. Bring to a boil and simmer on medium heat for 10 mins, until the sauce thickens and the fish is cooked through
Cook the pasta
- Meanwhile, bring the large saucepan with salted hot water to a boil
- Add one and a half packs of penne to the saucepan and simmer for 9-10 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, 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. Add a splash of water if it's too dry
- Serve the salmon pasta into bowls. Drizzle over the lemon chive oil
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