

Dinner
Salmon Penne with a creamy kale pesto
Under 30 mins
Cooking
2
Portions

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

Method
- Pre-heat oven (180°c fan / 200°c / gas 6)
- Bring a large pot of salted water to the boil
- 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.
- 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.
- Add the pasta to the boiling water and cook (following pack cooking instructions)
- When the pasta is cooked, remove from heat and reserve a ladle’s worth of pasta water before draining well.
- Add the creamy pesto to the pasta and mix through. Add a little pasta water if the pasta looks a little dry.
- Divide the pesto pasta onto 4 pasta bowls and serve with salmon and cherry tomatoes.
- 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.

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