- 75g wholewheat penne
- 125g broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 125g fine beans, trimmed and halved
- 1 tbsp white miso paste
- 1 tsp grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp sunflower seeds
- 1 tbsp extra virgin rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 x 125g skinless cooked wild salmon fillets
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.
Keep the cost downMost supermarkets sell bags of frozen portions of wild salmon, which are substantially cheaper than buying it fresh.
Boost the vegIf you want to boost this recipe to include two of your five-a-day, increase the beans and broccoli to 160g each.
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