Solo: Salmon Pasta

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Solo: Salmon Pasta

Fusilli pasta coated in a creamy chive, salmon & green bean sauce.

Ingredients to serve 1

  • 1 x Norweigian Salmon Fillet
  • 3g x fresh chives (chop finely)
  • 90g x fusilli pasta
  • 50g x green beans (trim ends and slice at an angle)
  • ¼ x onion – peel and chop finely
  • 30ml x sour cream
  • ¼ tsp x vegetable stock granules
  • ¼ cup x boiling water (for the stock)
  • salt & pepper (from your pantry)
  • olive oil (From your pantry)
  • butter (From your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil. Once boiled, pour water (quantities above) into a jug. Mix in the vegetable stock granules to make the veggie broth. Set aside.

Step 2

Fusilli: Place a pot on medium-high heat and add boiling water and salt. When the water is at a rolling boil, add the pasta and cook for 6 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Salmon: Heat a knob of butter in a large saucepan, add the salmon fillet skin side down for about 1 minute then remove from the pan and peel off the skin, set aside. Add onion and cook for 5 minutes or until softened. Then add the green beans, salmon fillets, sour cream and vegetable stock. Cook for 3-4 mins until cooked through (add a splash of water if needed), stir in ¾ of chives and some black pepper. Taste before seasoning with salt.

Step 4

Serve: Stir cooked pasta through the sauce, have one more taste and season with salt and pepper if necessary. Serve in a bowl topped with the left-over chives.