Nutritional facts / serving

  • Kcal 874
  • Pro 53g
  • Carbs 84g
  • Fat 35g

How to make this recipe


Serves 2

2 fillets of salmon 160g-180g
100g peas
50g broad beans
200g whole wheat spaghetti
1 bunch of basil leaves picked from stalks
Pinch of salt
2 tbsp. olive oil
1 tsp. balsamic vinegar

Salmon is a good source of protein and supports muscle recovery.

It is also rich in omega 3 oils which, along with the basil, provides anti-inflammatories that support recovery. The vegetables contribute towards 5-a-day. The wholewheat pasta is a complex carbohydrate which replaces glycogen and lost energy.

Benefits: Post exercise refuelling.


Fill 2 medium sized saucepans half full with water, add a pinch of salt to each and heat over a high heat until boiling.

Place the salmon onto a baking tray and season with salt, place into the oven at 180 ⁰C for 8-9 minutes. Meanwhile into one of the pans of boiling water add the broad beans and cook for 2 -3 minutes then add the peas and continue cooking for a further 1 minute. Into the other pan of water add the pasta and cook for 6-8 minutes or until soft.

Drain both the pasta and the peas and broad beans and mix both into one of the saucepans. Remove the salmon from the oven and flake into the pan with the pasta.

Now place the basil, a pinch of salt, olive oil and balsamic into a blend and pulse until smooth. Pour this over the pasta and mix well.

Sprinkling over a piece of feta cheese will make this pasta dish even more delicious.