RECIPES BY Rhiannon Lambert

Salmon Pesto Pasta

  • 15 minutes
  • 4
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A Simple Way To Eat Plant-Based

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Essential Ingredients

200g dried pasta
2 salmon fillets (approx.250g)
1 tbsp lemon juice
1 jar (190g) basil pesto
50g spinach, coarsely chopped
6 sun-dried tomatoes, chopped
Sprinkle parmesan (optional)


  1. Preheat the oven to 180°C.
  2. Wrap the salmon fillets in foil or baking paper to create a parcel. Before sealing, squeeze 1 tbsp lemon juice over the fillets. Place in the oven and bake for 12-15 minutes, depending on the thickness of the fillets, until tender and flaky.
  3. Meanwhile, bring a pan of water to the boil and pour in the pasta. Simmer for approximately 10-12 minutes, according to packet instructions.
  4. Once cooked, drain the pasta and pour into a large bowl. Stir through the @Sacla_uk classic basil pesto to coat the pasta.
  5. While the pasta is still warm, add the spinach to the bowl, and wilt slightly. Stir to combine.
  6. Divide the pasta into serving bowls. Flake over the baked salmon and sprinkle over the sun-dried tomatoes, and some parmesan, if desired.