Serves 4
A quick, easy and delicious supper dish.
Recipe Category

You will need

300 g pasta shells
415 g tin pink salmon
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 400 g Ina Paarman’s Sun-dried Tomato & Parmesan Pasta Sauce
2 T (30 ml) finely sliced chives or chopped fresh basil

Ina’s Tip

Soft fish bones are very rich in calcium. Just mash them up and nobody will notice. Remove the thick skin but always use the bones.


Cook the pasta shells in unsalted water for 8 minutes. Drain but reserve ¼ cup of the cooking water. Toss pasta with all the oil and juice from the salmon. Season with Lemon & Black Pepper Seasoning.
Flake the salmon. Add the flaked salmon and Sun-dried Tomato Pasta Sauce to the pasta shells, use the reserved pasta water to shake out the jar and add it to the dish. Toss to mix. Reheat briefly.
Dish up and garnish with the fresh herbs. Pass some grated pecorino at the table and serve with a lovely big tossed salad dressed with our Reduced Oil Greek Dressing.


Use tuna in place of salmon. Use Creamy Cheese Pasta Sauce in place of Sun-dried Tomato and Parmesan.