Broccoli pasta salad with salmon & sunflower seeds

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

Nutrition per serving

kcal 590
fat 30g
saturates 5g
carbs 30g
sugars 4g
fibre 9g
protein 46g
salt 1.2g

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

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