Whole Wheat Spaghetti with Wild Alaska Salmon, Peas, Broad Beans and Basil Puree

Alaska Seafood

Whole Wheat Spaghetti with Wild Alaska Salmon, Peas, Broad Beans and Basil Puree



•Fill 2 medium sized saucepans half full of 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 180oc for 8-9 minutes.

•Meanwhile into one of the pans of boiling water add the broad beans and cook for 2 minutes then add the peas and continue cooking for a further 30-45 seconds. 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 finely chop the basil into a bowl and mix with the olive oil and balsamic vinegar. Pour this over the pasta and mix well.

•Divide between 2 serving bowls.


Perhaps the most popular pairing with pesto spaghetti is chicken, but I think salmon is a real game changer. This is a really simple recipe but with the addition of some Alaska salmon, it packs a nutritious punch.

The salmon is high in protein and low in fat. It will help repair any damaged muscle tissue.

The carbs from the spaghetti are perfect for the night before a game, the carbs will give you some of the energy needed to run around the rugby pitch for 80 minutes.


2 fillets of wild Alaska salmon 160g-180g (alternatively flake in one can of Alaska salmon)
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