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Salmon and courgette pasta salad recipe

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This flavoursome pasta salad makes a great lunch on the go or simple spring dinner. Ready in 15 minutes, it uses leftover marinated courgettes (see tip, below) and budget-friendly tinned salmon, so it's a super-easy solution when hunger strikes! See method

Serves 4
Takes 15 mins
511 calories / serving
Healthy
Dairy-free

Ingredients

240g wholewheat penne
leftover marinated courgette (see tip, below)
418g tin pink salmon
1 lemon, zested and juiced
10g fresh dill, finely chopped
1 tbsp olive oil
50g panko breadcrumbs
2 garlic cloves, finely chopped
½ red chilli, deseeded and diced

1 of your 5-a-day and high in protein

Each serving contains

Energy
2145kj
511kcal 26%
Fat
14g 20%
Saturates
2g 12%
Sugars
4g 5%
Salt
1.6g 27%

of the reference intake
Carbohydrate 52g Protein 39.4g Fibre 8.6g

Method

Cook the pasta to pack instructions; drain well.
Meanwhile, drain the marinated courgette of any excess liquid, then flake in the tinned salmon (discarding any skin or bones), add the lemon juice and stir in most of the dill. Heat the oil in a frying pan over a medium heat and add the breadcrumbs, garlic and chilli. Fry for 5-10 mins, stirring regularly, until the breadcrumbs are golden and toasted. Season, then transfer to a bowl and stir through the lemon zest and remaining dill.
Mix the cooked pasta into the courgette and salmon mixture and serve, topped with the toasted breadcrumbs and a twist of black pepper.

Tip: This recipe uses leftover marinated courgette from our courgette, soya bean and ricotta galette recipe.

See more Pasta salad recipes