HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlfredo Style Salmon & Dill Penne Pasta
Alfredo Style Salmon & Dill Penne Pasta

Alfredo Style Salmon & Dill Penne Pasta

with Cos-Cherry Tomato Salad

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Creamy, Alfredo style pasta is always a hit with the whole family and along with scrummy salmon and fresh dill this sauce is sure to satisfy. A little helper can assist in chopping cherry tomatoes in half - just watch they don't try to run away on the cutting board!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

2 clove


1 block

Parmesan cheese


1 bunch


1 punnet

cherry tomatoes

1 unit


½ tub

Dijon mustard


1 bag

cos lettuce

1 packet


(ContainsFishMay be present Crustacea, Milk, Soy)

⅘ packet


(ContainsGlutenMay be present Soy, Egg)

1 tub

thickened cream


1 cube

vegetable stock

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp


2 tbs

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat32.6 g
of which saturates15 g
Carbohydrate84.8 g
of which sugars12.8 g
Dietary Fibre0 g
Protein35.5 g
Cholesterol0 mg
Sodium451 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Put a large saucepan of lightly salted water on to boil. Finely chop the brown onion. Peel and crush the garlic. Finely grate the Parmesan cheese. Pick and roughly chop the dill leaves. Halve the cherry tomatoes. Slice the cucumber into half-moons. Shred the cos lettuce. In a large bowl, combine the balsamic vinegar (for the salad), honey, Dijon mustard (use suggested amount) and 2 tbs of olive oil. Season with salt and pepper and mix. Just before serving, add the lettuce, tomatoes and cucumber to the bowl and toss to coat.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the salmon fillets with a pinch of salt and pepper and cook for 3 minutes on each side, or until cooked. TIP: It is okay for the salmon to be slightly pink on the inside. Remove from the pan and set aside on a plate. Flake into small pieces with a fork.


While the salmon is cooking, add the penne (use suggested amount in order for your dish to be perfectly balanced, just the way we planned it!) to the boiling water. Cook for 10 minutes, or until ‘al-dente’. Drain and return to the pan. Drizzle with olive oil to prevent sticking.


Wipe out the large pan and return it to a medium-high heat with a drizzle of olive oil. Add the brown onion and cook for 3-4 minutes, or until soft. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the white wine vinegar (for the pasta) and cook for 1 minute, or until evaporated. Reduce the heat to low and add the thickened cream and Parmesan (reserve some for garnish!). Crumble in the vegetable stock cube and season with pepper. Stir for 1 minute, or until combined.


Add the cooked penne and flaked salmon to the pan and stir through until coated in the sauce. TIP: Do this in the saucepan if your frying pan isn’t big enough. Add the dill (if using) (reserve some for garnish!) and stir through. TIP: If your kids don’t like dill, remove their portions from the pan before stirring through the dill.


Divide the Alfredo style salmon & dill penne pasta between plates and serve with the cos-cherry tomato salad on the side. Sprinkle the pasta with any reserved Parmesan and dill.