A pasta and salmon dish from Dr Eva Orsmond


  • 5 ml olive oil (1 tsp)
  • 50 g chopped leek (approx ¼ of a leek)
  • 100 g grated carrot
  • 200 g broccoli
  • ¼ cube of fish stock (or vegetable stock)
  • 15 ml soy sauce (1 tbsp)
  • black pepper
  • hot water from kettle
  • 100 g salmon
  • 50 g pasta penne (or other shape that you prefer)


  • Wash leek very well and chop it coarsely. Peel carrot and grate it coarsely. Wash broccoli and cut it into small florets.
  • Heat the oil preferably in a Teflon coated large saucepan that has a lid. Add the chopped leeks, grated carrots and broccoli when the oil is warm but not hot or smoking.
  • Add hot water from the kettle if it feels that your vegetables start sticking or feel too dry.
  • Add your fish or vegetable stock and your soy sauce. Cover with lid and leave to simmer for approx. 10-15 minutes until vegetables are soft but not overcooked, "al dente".
  • Bring at least 500ml of water to the boil and add the pasta.
  • Boil the pasta depending on cooking instructions until "al dente". Drain and add to the vegetables when cooked.
  • Add the salmon into the vegetable and pasta mixture. Mix well and serve.

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