HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Smoked Salmon Spaghetti
Hot Smoked Salmon Spaghetti

Hot Smoked Salmon Spaghetti

with Crispy Roasted Broccoli

Read more

We're thinking pink today. Salmon pink. Not only is this fish delicious, it's packed to the gills with omega 3 fatty acids which have been shown to have benefits for both brain function and blood pressure. So dinner can be good for the head and the heart - and the taste buds of course. Enjoy!

Allergens:FishCereals containing GlutenCeleryMilk

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


1 unit(s)

Garlic Clove

100 grams

Hot Smoked Salmon


200 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)

½ sachet

Vegetable Stock Powder


¾ pack(s)

Creme Fraiche


½ unit(s)


1 bunch(es)


½ unit(s)

Red Bullet Chilli

1 unit(s)

Echalion Shallot

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2741 kJ
Energy (kcal)655 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate82 g
of which sugars8.0 g
Protein31 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

Put a large saucepan of water with a good pinch of salt on to boil for the wheat pasta. Cut the broccoli into small florets (like small little trees!). Halve, peel and thinly slice the shallot. Roughly chop the chives. Peel and grate the garlic (or use a garlic press). Zest the lemon then cut into wedges. Halve the chilli lengthways, deseed then finely chop


Add the wheat spaghetti to your pan of boiling water and cook for 11 mins. Once done, drain in a colander and return to the pan (off the heat). Toss with a little olive oil to stop it sticking together.


Whilst your wheat pasta cooks, put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli, a pinch of salt and a grind of pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 3-4 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy round the edges, stirring occasionally, 2-3 mins. Transfer to a plate and cover with foil to keep warm.


Lower the heat to medium and add another drizzle of oil to the now empty pan (no need to wash). Add the shallot and cook until slightly softened, 4 mins. Add the garlic, lemon zest and a pinch of chilli (add less chilli if you don't like heat). Cook for 30 seconds


Add the stock powder to the pan along with the water (see ingredients for amount). Bring to the boil and stir to dissolve the stock powder. Simmer for 2 mins, then stir in the crème fraîche and salmon flakes. Add a good grind of pepper and bring to the boil again. Lower the heat and simmer until the salmon is piping hot, stirring occasionally, 2 mins


Squeeze in half the lemon juice, taste to check for seasoning, then return the broccoli to the pan. Stir gently then take off the heat. Combine with the wheat spaghetti and serve in bowls with the remaining lemon wedges on the side and the chives sprinkled on top. Sprinkle over a little more chilli if you like heat. Enjoy!