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.
Grilled salmon with zingy veg penne
Get fresh with a pasta bowl that’s breezier than a summer’s day! Bite-size chunks of salmon brown under a hot grill while leeks fry with lemon zest, herb paste and capers. A speedy simmer later in go shredded lettuce and spinach with a zip of lemon juice. Add wholewheat pasta, a swirl of yogurt and fresh basil and you're good to go!
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 2 skinless salmon fillets (Fish)
- 1 leek
- 1 unwaxed lemon
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 little gem lettuce
- 1 handful of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 vegetable stock cube (use half) (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)
- 160g baby spinach
Nutritional Information
Calories: 745
Protein: 50g
Carbs: 82g
Fat: 23g
Ingredients
- 2 unwaxed lemon
- 400g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 2 leek
- 4 skinless salmon fillets (Fish)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 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)
- 320g baby spinach
- 2 little gem lettuce
- 1 handful of fresh basil
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 744
Protein: 50g
Carbs: 82g
Fat: 23g
Grilled salmon with zingy veg penne
Get fresh with a pasta bowl that’s breezier than a summer’s day! Bite-size chunks of salmon brown under a hot grill while leeks fry with lemon zest, herb paste and capers. A speedy simmer later in go shredded lettuce and spinach with a zip of lemon juice. Add wholewheat pasta, a swirl of yogurt and fresh basil and you're good to go!
Cook time:
25 mins
Cuisine:
British
Food group:
Fish
Allergens: Wheat, Fish, Milk, Celery
Cooking Instructions
Before you start
- 1 large saucepan
- 1 baking tray
- 1 large non stick frying pan.
Start the prep
- Heat your grill to high.
- Trim the leeks and halve them lengthways, then thinly slice into half-moons. Zest the lemons.
Simmer & grill
- Cook the pasta in boiling water for 9-10 mins, then drain.
- Meanwhile, on a separate board, cut the salmon into bite-size chunks.
- Put the salmon on a baking tray lined with foil, spritz with cooking spray and grill for 10-12 mins until cooked through and flaking.
Ramp up the flavour
- At the same time, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the leeks and lemon zest for 2-3 mins.
- Stir in the garlic & herb paste and capers and cook for 1min.
Things get sauce!
- Crumble in the stock cube, pour in 200ml water (300ml for 4 portions), stir well and simmer for 3-4 mins.
- Gather the spinach into a tight bunch and thinly slice. Trim the lettuces and thinly slice.
- Add the spinach and lettuce to the pan, squeeze in the lemon juice (to taste) and cook for 1 min.
Dish up
- Finely chop the basil leaves.
- Take the frying pan off the heat and leave to cool slightly, then stir in the yogurt and pasta.
- Scatter over the salmon chunks and the basil and serve.