Salmon with a Tomato and Chilli Chutney coated Spaghetti Recipe

You will need: Serves 2


  • 2 Salmon fillets
  • 1 broccoli head
  • 220g of Bavette pasta
  • Black pepper
  • Parsley
  • Red pepper flakes
  • 2 tablespoons of chopped flat-leaf parsley.
  • Crushed garlic

For the Tomato Chilli Chutney:


  • 1 red onion, finely sliced
  • 5 large tomatoes, chopped
  • 2 garlic cloves, finely sliced
  • 2 red chillies, chopped
  • 40g brown sugar
  • 40ml red wine vinegar
  • 1/2 tablespoon paprika


What you need to do

  • Place all of your ingredients into a pan and bring to a gentle simmer, making sure to stir Leave the ingredients to simmer in the pan for 1 hour, until all have darkened.
  • Use a hand blender to lightly mix the ingredients, until the mixture exhibits a jam-like texture. Remove from the heat and set aside.
  • Preheat the oven to 180C and bake the salmon fillets for 20 minutes.
  • Boil the pasta for 8-11 minutes in slightly salted water, stirring during the first minute to stop the pasta from sticking. Meanwhile, steam the long stem broccoli for 7-8 minutes.
  • Once all is cooked, flake the salmon fillets and broccoli over the pasta, and pour the tomato chilli chutney over all.
  • Top the dish with parsley, crushed garlic and black pepper and red pepper flakes.


Saucy Top Tip: To up the flavour and reduce the fuss of this delicious dish, use The Saucy Fish Co.’s Ready to Eat Roasted Salmon with a Tomato & Chilli Chutney… recently honoured with a Gold Healthy Food Award by Women’s Health and Health & Fitness magazines.

Recipe courtesy of The Saucy Fish Co.


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