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Baked Salmon and Creamy Pesto Pasta

Baked Salmon and Creamy Pesto Pasta

with Spinach, Green Beans and Cheese
Anushka Magan
Anushka MaganUpdated on June 19, 2026
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Calories
: 
842 kcal
Protein
: 
40.6g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Mustard
  • Soya
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Green Beans

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Dried Basil

2 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat42.9 g
of which saturates13.8 g
Carbohydrate72.7 g
of which sugars6.5 g
Dietary Fibre6.5 g
Protein40.6 g
Cholesterol80 mg
Salt2.1 g
Potassium136.8 mg
Calcium30.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Colander
•Baking Tray
•Garlic Press
•Baking Paper

Cooking Steps

Boil the Spaghetti
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

Trim and halve the green beans. 

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Prep the Basa
2

Halfway through cooking, add the green beans to the pan and boil for the remaining time.

Once the spaghetti is cooked, pour into a colander and leave to drain in the sink. Drizzle with oil and stir through to stop the pasta sticking together.

Bake
3

Meanwhile, pat the salmon dry with kitchen paper. 

Lay the salmon, skin-side down, on a lined baking tray. Season with salt and pepper and sprinkle over the dried basil.

When the oven is hot, bake the fish on the middle shelf until cooked, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

In the meantime, peel and grate the garlic (or use a garlic press). 

Make the Sauce
4

Pop a medium saucepan on medium heat with a drizzle of oil. Add the garlic and stir-fry for 1 min.

Stir in the creme fraiche, vegetable stock paste and the water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat and simmer gently until slightly thickened, 2-3 mins.

Finish the Sauce
5

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the hard Italian style cheese and remove from the heat.

Stir the pesto, cooked spaghetti and beans into the sauce.

Taste and season with salt and pepper if needed. Add a splash more water if it has become a little thick.

Serve
6

When everything's ready, share the spaghetti between your serving bowls.

Lay the baked salmon on top to finish.

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