Salmon Penne with a creamy kale pesto
Salmon Penne with a creamy kale pesto

Dinner

Salmon Penne with a creamy kale pesto

Under 30 mins

Cooking

2

Portions

Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • 2 pack 4 salmon portions
  • 400g Penne pasta (for a healthier option use wholemeal pasta)
  • Salt & freshly ground pepper
  • 1 punnet Vine cherry tomatoes (stems cut into small bundles of tomatoes)
Creamy pesto
  • 50g Pinenuts (toasted)
  • 60g Olive oil plus extra for drizzling over the dish
  • 1 Garlic clove peeled & crushed
  • 50g Parmesan cheese (Grated)
  • 40g Kale (washed and roughly chopped)
  • ½ Lemon – Juice
  • 1 pack (30g) Basil
  • 2 – 3tbsp Crème fraiche
  • Salt & pepper
Salmon Penne with a creamy kale pesto

Method

  1. Pre-heat oven (180°c fan / 200°c / gas 6)
  2. Bring a large pot of salted water to the boil
  3. To make the pesto place the basil, kale, pinenuts, olive oil and juice of a lemon into a food processor and blend to a paste, add the parmesan and crème fraiche and pulse in to the mix. Remove the pesto, placing into a bowl. Season to taste.
  4. Place the salmon and cherry tomatoes onto a non stick baking tray. Season with salt & pepper and drizzle with olive oil. Place in the centre of the oven and cook for 22 minutes or until the salmon is cooked.
  5. Add the pasta to the boiling water and cook (following pack cooking instructions)
  6. When the pasta is cooked, remove from heat and reserve a ladle’s worth of pasta water before draining well.
  7. Add the creamy pesto to the pasta and mix through. Add a little pasta water if the pasta looks a little dry.
  8. Divide the pesto pasta onto 4 pasta bowls and serve with salmon and cherry tomatoes.
  9. Drizzle each bowl with a little olive oil before serving
Chef’s tip:

For a slightly more traditional style pesto, remove the crème fraiche and replace with another 30g olive oil.

Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • 2 pack 4 salmon portions
  • 400g Penne pasta (for a healthier option use wholemeal pasta)
  • Salt & freshly ground pepper
  • 1 punnet Vine cherry tomatoes (stems cut into small bundles of tomatoes)
Creamy pesto
  • 50g Pinenuts (toasted)
  • 60g Olive oil plus extra for drizzling over the dish
  • 1 Garlic clove peeled & crushed
  • 50g Parmesan cheese (Grated)
  • 40g Kale (washed and roughly chopped)
  • ½ Lemon – Juice
  • 1 pack (30g) Basil
  • 2 – 3tbsp Crème fraiche
  • Salt & pepper

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