• 1 tbsp olive oil
  • 2 onions, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 200 g mushrooms, sliced
  • 2 x 105g tins pink salmon
  • 500 g pasta shapes
  • 500 g frozen broccoli florets


  1. 1

    Heat the oil in a pan and cook the onions for 5-10 minutes until soft, adding the garlic for the last minute. Stir in the mushrooms and cook for a further 5 minutes until golden brown. Drain the salmon and stir in. Heat through for 1 minute.

  2. 2

    Meanwhile, cook the pasta following pack instructions.

  3. 3

    Cook the broccoli in a pan of boiling water for 3 minutes, then drain. When cooled a little, roughly slice.

  4. 4

    Drain the pasta and stir through the salmon sauce and broccoli. Serve immediately.


    Make it veggie: Try swapping the salmon for diced peppers.

Nutritional Details

Each serving provides
  • Energy 2587kj 618kcal 31%
  • Fat 8.1g 12%
  • Saturates 1.5g 8%
  • Sugars 13.0g 14%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

18.7g carbohydrate 1.6g fibre 6.4g protein

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