HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalmon Niçoise Pasta
Salmon Niçoise Pasta

Salmon Niçoise Pasta

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Picture yourself lounging under a blue and white beach umbrella, gazing out to the Mediterranean Sea, as you feast on this light delight - a new take on the old classic. Enjoy the fresh medley of crisp green beans, plump olives and capers, topped with flaked salmon over seashell pasta.

Tags:Seafood firstUnder 30 Minutes

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Preparation Time25 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

250 g

conchiglie pasta


100 g

green beans

1 fillet


(ContainsFishMay be present Crustacea, Milk, Soy)

⅓ cup

capers & olives

½ punnet

cherry tomatoes



1 bunch


Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3080 kJ
Fat20.1 g
of which saturates3.6 g
Carbohydrate91.7 g
of which sugars2.4 g
Dietary Fibre0 g
Protein39.5 g
Sodium965 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Aluminum Foil
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, trim the green beans and halve the cherry tomatoes. Check the olives for pits, juice the lemon, and pick the parsley leaves.


Bring a large pot of salted water to the boil. Add the conchiglie pasta and cook for 8 minutes or until “al dente”. Add the green beans in the last 2 minutes of cooking. Drain well.


Meanwhile, heat a greased frying pan over a medium-high heat. Add the salmon and cook for 3 minutes on each side or until cooked to your liking. Remove from the pan and set aside on a plate. Cover with foil to keep warm. Wipe the pan clean with a paper towel.


Return the same frying pan to a medium heat. Add the olive oil, capers & olives, cherry tomatoes and a squeeze of lemon juice. Bring to a simmer and heat gently for about 1 minute or until heated through.


Stir the warm cherry tomato mixture and parsley through the pasta and beans. Flake the salmon with a fork and fold through the pasta. Season with salt and pepper.


Divide your salmon niçoise pasta between plates and dig in with a glass of white wine, if you like.