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Green Salmon Pasta

I love hummus and since I tried it as a pasta sauce, I always make sure I have a pot in the fridge.  

Creamy and delicious, it’s a great alternative for heavy creamy sauces and blends perfectly with my favourite greens. You can use store-bought dip or make it from scratch, using my quick recipe for delicious homemade hummus

(Serves: 4)

(Cooking Time: 30 minutes)



  • Calories: 530.95kcal 

  • Total fat: 24.57g

  • Carbs: 56.46g

  • Sugars: 5.57g

  • Protein: 27.43g

  • Sodium: 642.71mg

  • Fibre: 11.89g


For the salmon:

  • 1 tbsp olive oil 

  • 2 salmon fillets

  • Salt, black pepper

For the pasta: 

  • 200g whole-wheat pasta, we used tagliatelle

  • 2 tbsp olive oil 

  • 1 white onion, chopped

  • 2 garlic cloves, minced

  • 150g kale, washed and shredded

  • 100g baby spinach, washed

  • 150g green peas, cooked or canned

  • 200g plain hummus 

  • Juice of 1 lemon

  • Salt, black pepper to season


  • Preheat the oven to 200 degrees celsius / 180 degrees celsius fan / gas 6. Place the salmon fillets in the baking dish. Drizzle with olive oil and season with salt and black pepper on both sides. 

  • Bake for 15-20 minutes, until the fish is cooked. 

  • Meanwhile, cook the pasta according to the package instructions. Drain it and return to the pot. 

  • Place a large skillet over a medium heat. Add onion to the olive oil and fry for 5 minutes. Add the garlic, kale, baby spinach and green peas. 

  • Cook for another 5 minutes until the vegetables are soft, add the hummus, lemon juice and stir well until creamy and hot. 

  • Remove from the heat, add the pasta and toss well until combined and coated in sauce.

  • Divide between 4 plates and top with flaked salmon. Season with salt and black pepper.

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