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.
Creamy Salmon, Fennel & Chilli Pasta
Sustainably-caught salmon, loaded with omega-3s is the star of this delicious risotto. Brown rice penne ups the fibre. Fragrant fennel and spinach add the necessary green. A hint of chilli flakes and a dash of cured capers for a bit of kick.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 40g capers (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
- 160g baby spinach
- 2 fennel
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- ½ tsp chilli flakes
- 2 garlic clove
- 4 salmon fillets (Fish)
- 1 unwaxed lemon
- 250g brown rice penne (Eggs)
Nutritional Information
Calories: 657
Protein: 40g
Carbs: 53g
Fat: 31g
Creamy Salmon, Fennel & Chilli Pasta
Sustainably-caught salmon, loaded with omega-3s is the star of this delicious risotto. Brown rice penne ups the fibre. Fragrant fennel and spinach add the necessary green. A hint of chilli flakes and a dash of cured capers for a bit of kick.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim and quarter the fennel, then finely slice (save any fennel fronds for garnish). Heat a large frying pan with 1/2 tsp oil on medium heat. Add the fennel and a pinch of chilli flakes (to taste). Cook for 6-8 mins, stirring occasionally, until softening.
- Place the salmon, skin-side down, on a lined baking tray. Drizzle with 1/2 tsp oil and season with sea salt and black pepper. Bake for 10-15 mins, until cooked through.
- Finely chop or crush the garlic. Roughly chop the parsley and capers. Zest half the lemon. Add the garlic and capers to the fennel and cook for 2 mins. Add the cream and 200ml hot water. Crumble in the stock cube and stir. Bring to a boil then simmer for 5-7 mins, until thickened. In the final minute, stir in the spinach and lemon zest.
- Meanwhile, bring a large saucepan filled with hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Add the cooked penne, half the parsley and the juice from half the lemon (or to taste) to the pan. Cook for 1 min, then gently flake in the cooked salmon, discarding the skin. Season with sea salt and black pepper to taste.
- Spoon the pasta onto serving plates and garnish with the remaining parsley, fennel fronds and remaining lemon as wedges.
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