Anti-inflammatory salmon pasta


  • Pasta of choice (preferably wholegrain)
  • 2 tablespoons of extra virgin olive oil, plus extra
  • 1 red onion, finely chopped
  • 1 head of broccoli, cut into small segments
  • 200 gm fresh salmon lightly steamed
  • 2 tablespoons of capers
  • 200 gm cherry tomatoes, each cut in half
  • Juice of 1 lemon
  • Fresh basil leaves
  • Salt and pepper to taste
  • Parmesan cheese


  1. Cook pasta according to packet instructions. When al dente, drain, rinse and set aside.
  2. To prepare pasta sauce, steam broccoli for several minutes until lightly cooked. Heat olive oil in a wide pan and cook onion until translucent.
  3. Add broccoli, salmon, capers, tomatoes and lemon juice to the pan and combine.
  4. Toss in cooked pasta and gently heat until warmed through.
  5. Add a final flourish of good quality extra virgin olive oil if needed for additional moisture.
  6. Season with salt and pepper, garnish with fresh basil leaves and top with freshly grated Parmesan cheese to serve.
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