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Roasted Salmon With Creamy Caverlo Nero

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
798 kcal
Protein
: 
36.1g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

180 grams

Penne Pasta

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

200 grams

Salmon Fillets

(Contains: Fish)

100 grams

Chopped Cavolo Nero

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat42 g
of which saturates18.2 g
Carbohydrate69.9 g
of which sugars6 g
Dietary Fibre4.8 g
Protein36.1 g
Cholesterol80 mg
Salt0.4 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne. Peel and grate the garlic (or use a garlic press). Roughly chop the chives.

2

When boiling, add the penne to the water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

Meanwhile, lay the salmon fillets onto a baking tray lined with baking paper. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. IMPORTANT: The salmon is cooked when opaque in the middle.

4

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the cavolo nero and season with salt and pepper. Add 1 tbsp of water per person and stir fry the cav until tender, 4-5 mins. Stir the garlic into the pan and cook for 1 min more. Reduce the heat slightly then add the creme fraiche and veg stock paste. Pour in the water (see ingredients for amount), bring to the boil and simmer for 2 mins. Remove from the heat.

5

Add the pasta and half the chives to the sauce and toss together. Taste and add salt and pepper if you feel it needs it. 

6

Serve in the pasta bowls, top with the roasted salmon and sprinkle over the remaining chives and enjoy!

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