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Salmon and Pasta

You can’t go far wrong with cooked fresh salmon and pasta, especially when you add to that some garlic, chili and capers.
  • Cooking time10 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Salmon and Pasta


  • 350 grams dried penne pasta
  • 25 grams Bertolli buttery spread
  • 2 cloves garlic crushed
  • 1 red pepper deseeded and diced
  • 1 red chilli finely chopped
  • 350 grams cooked fresh salmon (or smoked salmon)
  • 50 ml dry white wine optional
  • 400 grams tinned chopped tomatoes
  • 2 tablespoons capers
  • 2 tablespoons black olives
  • salt
  • black pepper
  • 2 tablespoons chopped fresh basil or parsley

Nutritional facts

Energy (kcal)199 kcal
Energy (kJ)833 kJ
Protein (g)19.4 g
Carbohydrate incl. fibre (g)8.5 g
Carbohydrate excl. fibre (g)6.6 g
Sugar (g)3.9 g
Fibre (g)1.9 g
Fat (g)8.3 g
Saturated fat (g)1.6 g
Unsaturated fat (g)5.2 g
Monounsaturated fat (g)2.7 g
Polyunsaturated fat (g)2.5 g
Trans fat (g)0.0 g
Cholesterol (mg)40 mg
Sodium (mg)400 mg
Salt (g)1.00 g
Vitamin A (IU)1316 IU
Vitamin C (mg)50.4 mg
Calcium (mg)51 mg
Iron (mg)1.76 mg
Potassium (mg)604 mg


  1. Cook the pasta according to packet instructions for about 8-10 minutes or until tender.
  2. Meanwhile heat the Bertolli with butter and saute the garlic, pepper and chilli for 3-4 minutes. Add the salmon, wine and tomatoes and cook for 2 minutes. Add the cooked pasta, capers and olives and heat through. Season to taste.
  3. Serve garnished with fresh basil.