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£2.70Price per unit
£9/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220°C, gas mark 7. Put the tomatoes and courgettes into a large roasting tin. Make space for the salmon fillets, skin-side down. Drizzle the oil over the whole tin, season, then turn the vegetables in the oil. Splash over 1 tbsp balsamic, then roast at the top of the oven for 15 minutes.
Meanwhile, boil a large pan of salted water, cook the pasta according to pack instructions, then drain. When the salmon is opaque and flakes easily, lift it to a plate.
Toss the drained pasta and ⅔ of both the cheese and basil into the roasting tin. Flake in the salmon.
Serve the pasta scattered with the remaining cheese and basil. Add a grind of black pepper, dress with a drizzle more oil and balsamic, if liked, and serve.
While the oven is on, do you have any other veggies that need using up in the fridge? Cut into equal-ish pieces, jumble into a large roasting tin with some of the garlic oil and then roast until tender on the shelf below.
Typical values per serving when made using specific products in recipe
Energy | 2,349kJ/ 560kcals |
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Fat | 23g |
Saturated Fat | 5.3g |
Carbohydrates | 57g |
Sugars | 11g |
Fibre | 5.9g |
Protein | 27g |
Salt | 0.3g |
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