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.
Roast Salmon with Wholewheat Pasta, Peppers & Courgette
Buttery responsibly-sourced salmon, roasted until flaky, is the star of the show in this creamy pasta dish. A medley of vibrant Mediterranean veg (we are talking juicy pepper, seasonal courgette and sweet onion) brings colour and variety. Toss through creamy yoghurt and wholewheat penne pasta - and you're ready to tuck in!
Prep in 10
High protein
Family-friendly
Serving size
Ingredients
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- ½ tsp chilli flakes
- 160g greek style yoghurt (Milk)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 garlic clove
- 1 courgette
- 2 onion
- 2 pepper
- 4 salmon fillets (Fish)
Nutritional Information
Calories: 770
Protein: 46g
Carbs: 64g
Fat: 36g
Roast Salmon with Wholewheat Pasta, Peppers & Courgette
Buttery responsibly-sourced salmon, roasted until flaky, is the star of the show in this creamy pasta dish. A medley of vibrant Mediterranean veg (we are talking juicy pepper, seasonal courgette and sweet onion) brings colour and variety. Toss through creamy yoghurt and wholewheat penne pasta - and you're ready to 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
- 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
- Place the salmon, skin-side up, onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Bake for 20 mins / air fryer 17 mins, until cooked through
- Meanwhile, thinly slice the peppers. Finely slice the onions. Dice the courgette into 1cm chunks. Finely chop or crush the garlic. Finely grate the cheese
Fry the veg & cook the pasta
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper, onion and courgette and cook for 6-7 mins, until the veg is soft. Season with salt and pepper
- Meanwhile, add the pack and a half of penne to the saucepan and simmer for 9-10 mins, until cooked, then drain
Build the flavour
- Add the garlic and sundried tomato paste to the veg pan. Cook for a further minute
- Add 150ml water. Bring to a boil and simmer for 3-4 mins, until reduced slightly
Finish & plate up
- Remove the pan from the heat, then stir in the yoghurt, half the cheese and cooked pasta. Season to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the pasta into bowls, sprinkled with the remaining cheese and the chilli flakes (for those who'd like the heat). Top with the roast salmon
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