Salmon & Vegetable Brown Rice Pasta Bowl

10 minutes

15 minutes




 1 x 250g packet San Remo Brown rice penne

1/4 head of broccoli, cut into florets

sea salt flakes

1 bunch asparagus, chopped into batons

1 large fillet salmon, skin off, diced

1 avocado, halved and thinly sliced

1/4 bulb fennel. thinly sliced

2 eggs, boiled for 6 minutes, then peeled and halved

1/4 bunch chives, thinly sliced

extra virgin olive oil

1 lemon, halved


  1. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Drain, cool and toss gently with extra virgin olive oil and half of the chives.
  2.  Into a frypan on medium heat, add some oil and broccoli.  Cook for approximately 5 minutes until tender, season with salt and set aside. 
  3. Add the asparagus into the pan and cook until tender. Season with salt and set aside.
  4. For the salmon, increase the temperature of the pan to high and drizzle with oil.
  5. Add the salmon and cook the salmon for 2-4 minutes until it is just cooked through, 2-4 minutes. Season with salt.
  6. Arrange the pasta bowl with all the ingredients, and serve with a slice of lemon