Salmon and Wholemeal Pasta with Spinach
A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 815 kcal, 51g protein, 63g carbs, 40g fat and 10g fibre per serving (approximate)
- About 20 minutes, preparation and cooking
- Estimated cost £4.70–£5.29 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 175g salmon fillet
- 90g wholemeal pasta (dry weight)
- 3 generous handfuls baby spinach (about 100g)
- lemon juice, to taste
- 2 garlic cloves
- 1 tbsp olive oil
Method
- Cook the pasta according to its packet instructions, then drain if needed.
- Meanwhile, cook the salmon fillet in a non-stick pan over medium heat until opaque and it flakes easily. Add baby spinach and garlic and cook until tender.
- Fold the cooked pasta through the pan, stir in olive oil and lemon juice, to taste, and heat through before serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Fish. May contain, depending on the product: Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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