HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Salmon Spaghetti
Creamy Salmon Spaghetti

Creamy Salmon Spaghetti

with Tomato and Basil

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Everyone loves pesto! Basil leaves just smell and taste so perfectly of summer. But did you know how easy it is to make your own? We're teaing it here with a vibrantly flavoured tomato sauce and some delcious, flaky salmon. Enjoy!

Allergens:FishCereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ bunch(es)

Basil 20g

½ pack(s)

Tomato Passata

½ tin(s)

Chopped Tomatoes

2 unit(s)

Salmon Fillet


½ unit(s)


200 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ bag(s)

Baby Spinach

½ pot(s)

Creme Fraiche


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3761 kJ
Energy (kcal)899 kcal
Fat44.0 g
of which saturates13.0 g
Carbohydrate79 g
of which sugars12.0 g
Protein46 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and thinly slice the echalion shallot into half moons. Peel and grate the garlic (or use a garlic press). Pick the basil leaves from their stalks and finely chop. Finely chop the stalks too but keep them separate.


Heat a splash of oil in a large saucepan over medium heat. Cook the shallot, stirring frequently until softened, 5 mins. Add the garlic and basil stalks. Cook for 1 minute more. Add the tomato passata and diced tomatoes along with a good pinch of salt and a grind of black pepper. Bring the sauce to the boil, then reduce the heat until it is gently bubbling away. Simmer until the sauce has reduced by half, 15-20 mins.


Meanwhile, put the salmon fillets on a foil-lined baking tray. Drizzle over a splash of oil and season with a pinch of salt. Grate on the zest of the lemon and massage into the fish. Pop on the top shelf of your oven. Roast, skin-side down, 15-17 mins. TIP: The fish is cooked when the centre is opaque.


With the fish and sauce cooking, it's pasta time! Pop the spaghetti in your pan of boiling water. Cook for 11-12 mins. Drain in a colander and return to the pan, off the heat. Stir in a glug of oil to stop the pasta sticking together. Put the basil leaves in a mixing bowl with half the hard Italian cheese and the olive oil (amount specified in the ingredient list). Mix well - this is your pesto!


When the sauce is thick and tomatoey, add the baby spinach. Stir and cook until the spinach has wilted, 2-3 mins. Next, stir in the crème fraîche and warm through. Flake the cooked salmon with two forks, leaving the skin behind. Gently mix the salmon into the sauce. Add salt and black pepper to taste. Also some lemon juice if you like things zingy!


Share the spaghetti between your bowls, top with a generous amount of sauce and finish with dollops of your pesto and a sprinkling of cheese. Enjoy!