Pesto Roast Salmon with Wholewheat Penne & Green Beans

Serving size

1 person 2 people 4 people

Ingredients

½ tsp chilli flakes
2 onion
1 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.)
160g green beans
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 unwaxed lemon
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
190g Tomatoes Baby Seasonal Mix
4 salmon fillets (Fish)
2 garlic clove
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
200g wholewheat pasta (Wheat)

(Whole Durum Wheat Flour (100%))

Allergens

Contains: Fish, Eggs, Milk, Wheat

Nutritional Information

Typical values	per 100g	per portion
Energy	147Kcal	717Kcal
	617kJ	3000kJ
Fat	6.6g	32g
of which saturates	1.3g	6.2g
Carbohydrates	13g	63g
of which sugars	2.3g	11g
Protein	8.8g	43g
Salt	0.31g	1.5g
Fibre	2.2g	11g

Back

High protein 1/3 daily fibre 5 plants Low sat fat Family favourite Big appetites

Pesto Roast Salmon with Wholewheat Penne & Green Beans

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

This fish supper will go down a treat with the whole family! Simply coat responsibly-sourced salmon fillets with creamy pesto, top with bright lemon slices and roast until perfection. Serve on top of wholewheat penne, simmered in a sundried tomato sauce. Green beans on the side to sneak in extra veg.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a grater & a measuring jug

Get started

Slice half the lemon into 1/2cm thick rounds
Place the salmon, skin-side down, onto the lined baking tray. Spread with the pesto, drizzle with 1/2 tsp olive oil and season with salt and pepper. Top with the lemon slices. Bake for 10 mins / air fryer 9 mins
Meanwhile, trim the green beans. Peel and cut the onions into 1cm wedges. Halve the tomatoes. Finely chop or crush the garlic
After 10 mins / air fryer 9 mins, add the green beans to the tray and toss with 1 tsp olive oil, salt and pepper. Roast for another 10 mins / air fryer 9-10 mins, until the fish is cooked through

Boil the pasta

Meanwhile, add the pack and a half of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
Heat the large frying pan with 1 tsp olive oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Add the tomatoes and garlic and cook for another 2 mins, then stir in the sundried tomato paste, stock and 150ml water. Bring to the boil and simmer for 3-4 mins, until thickened

Finishing touches

When ready, stir the cooked pasta into the sauce with a squeeze of lemon juice. Finely grate in half the cheese and toss to combine. Cook for 1-2 mins

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the pasta into bowls. Grate over the remaining cheese and top with the roast salmon. Serve the green beans alongside
Garnish with the chilli flakes for those who'd like the heat