Summer salmon pasta

Summer salmon pasta

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(16 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
Inject a bit of health into your mealtime with this veg packed pasta full of goodness - easily adapted for vegetarians

Nutrition and extra info

  • Easily doubled / halved
  • Healthy

Nutrition: per serving

  • kcal543
  • fat18g
  • saturates3g
  • carbs69g
  • sugars5g
  • fibre4g
  • protein31g
  • salt0.39g


  • 350g penne
  • 2 salmon steaks, about 175g/6oz each



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pine nut
  • 1 red pepper, deseeded and chopped
  • 300g mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful basil leaves


  1. Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

  2. Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

  3. When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

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Comments, questions and tips

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13th Aug, 2008
Used tinned salmon instead with salmon pasta. At the end, stirred in some creme fraiche. Went down a treat! Would make again.
25th Jun, 2008
It does contain fish but the 'Try' tip above suggests how to make it veggie. Sorry if there was any confusion. Holly (Researcher,
17th Apr, 2008
Surely this recipe shouldn't be listed under "Vegetarian" as it contains fish?
11th Apr, 2008
I fried the salmon rather than poaching to get some nice crispy bits on it. Make sure you don't use flat mushrooms, like I did, as you get a rather grey-tinged result - not very summery!


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