Photo: Eaters Collective
Pesto Salmon & Spaghetti
11 ingredients
Serves 4
openrecipes
A delicious Mediterranean inspired recipe using wholewheat spaghetti and canned wild salmon, easy peasy and ready in under half an hour!
Estimated Nutrition (whole recipe, rough)
378
Calories
22g
Protein
28g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pink Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 250g pack of wholewheat spaghetti
- 1 418g can of wild pink salmon
- 2 400g cans of chopped tomatoes
- 2 tbsp of Pesto
- 1/2 green/yellow pepper, chopped
- handful of green olives (optional)
- 1 garlic clove, crushed
- a pinch (or more if desired) of chili flakes
- a pinch (or more if desired) dried mixed herbs
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes