Salmon Penne with a creamy kale pesto

Salmon Penne with a creamy kale pesto
  • Serves 2
  • Prep Time: 10 mins
  • Cook Time: 30 mins


  • 2 packs 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)
  • 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
  • 2-3 tbsp Crème fraiche
  • Salt & pepper


  1. 1

    Pre-heat oven (180°c fan / 200°c / gas 6)

  2. 2

    Bring a large pot of salted water to the boil

  3. 3

    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.

  4. 4

    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.

  5. 5

    Add the pasta to the boiling water and cook (following pack cooking instructions)

  6. 6

    When the pasta is cooked, remove from heat and reserve a ladle’s worth of pasta water before draining well.

  7. 7

    Add the creamy pesto to the pasta and mix through. Add a little pasta water if the pasta looks a little dry.

  8. 8

    Divide the pesto pasta onto 4 pasta bowls and serve with salmon and cherry tomatoes.

  9. 9

    Drizzle each bowl with a little olive oil before serving

  10. 10

    Chef’s tip: For a slightly more traditional style pesto, remove the crème fraiche and replace with another 30g olive oil.


Dinner ideas!
Salmon Penne with a creamy kale pesto