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)


  1. Wash leek very well and chop it coarsely. Peel carrot and grate it coarsely. Wash broccoli and cut it into small florets.
  2. Heat the oil preferably in a Teflon coated large saucepan that has a lid.
  3. Add the chopped leeks, grated carrots and broccoli when the oil is warm but not hot or smoking.
  4. Add hot water from the kettle if it feels that your vegetables start sticking or feel too dry.
  5. 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".
  6. Bring at least 500ml of water to the boil and add the pasta.
  7. Boil the pasta depending on cooking instructions until "al dente". Drain and add to the vegetables when cooked.
  8. Add the salmon into the vegetable and pasta mixture. Mix well and serve.