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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
Allergens:GlutenFish

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 Time25 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

250 g

conchiglie pasta

(ContainsGluten)

100 g

green beans

1 fillet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

⅓ cup

capers & olives

½ punnet

cherry tomatoes

¼

lemon

1 bunch

parsley

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
Utensils
Utensilsarrow down iconarrow down icon
Pot
Aluminum Foil
Pan
Paper Towel
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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