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Broccoli pasta salad with salmon & sunflower seeds New-recipe-icon

Get your dose of omega-3 with a summer salad that features wild salmon, wholewheat pasta, broccoli and beans to make it filling and healthy

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 590
  • Carbohydrates 30
  • Saturated Fat 5
  • Sugar 4
  • Protein 46
  • Fat 30
  • Fibre 9
  • Salt 1.2

Nutrition per serving

  • Calories 590
  • Carbohydrates 30
  • Saturated Fat 5
  • Sugar 4
  • Protein 46
  • Fat 30
  • Fibre 9
  • Salt 1.2

Ingredients

  • 75g wholewheat penne
  • 125g broccoli florets
  • 125g fine beans, trimmed and halved
  • 1 tbsp white miso paste
  • 1 tsp grated ginger
  • 2 tbsp sunflower seeds
  • 1 tbsp extra virgin rapeseed oil
  • 2 x 125g skinless cooked wild salmon fillets

Tip

Keep the cost down
Most supermarkets sell bags of frozen portions of wild salmon, which are substantially cheaper than buying it fresh.

Boost the veg
If you want to boost this recipe to include two of your five-a-day, increase the beans and broccoli to 160g each.

Sign up to our Healthy Diet Plan
This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best!

Method

  1. Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender. 

  2. Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.

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