OMS Salmon & Pesto pasta!

This recipe is absolutely delicious!! and one of my favourites!. It's real comfort food eating plus it's all OMS compliant and guilt free. It's packed full of brain friendly good fats and plenty of colourful vegetables.

There's 4 elements to this dish that need to be prepared separately - the salmon, the pesto, the roast vegetables and the gluten free pasta. I start by preparing the roast vegetables, chopping them up and getting them in the oven tray, then I make the basil pesto which you can keep on the bench top or in the fridge until you need it. I put the vege in the oven then prepare the salmon, then the pasta. I always reserve this recipe for weekends preferably wholesome sunday nights in when there's a bit more time available. Or you can always make the basil pesto prior and freeze then at least that part is already done and you can throw it together on a week night.


Recipes serves about 3 hungry people or 4 smaller serves depending on how hungry you are - it's quite filling so you don't need as much as you think!

You'll need...

  • 2 good sized fresh salmon fillets de-boned
  • A variety of mixed roast vegetables - 1/2 large orange sweet potato, 1-2 carrots, 1/3 squash, 1 red onion, 1/2 red pepper, 1/2 green pepper 
  • 2 lemons
  • 1 box of San Remo gluten free pasta spirals or penne
  • 1 batch of vegan basil pesto - recipe below
  • EVOO (Extra virgin olive oil)
  • Sea salt
  • Cracked pepper

Turn your oven onto 180 degrees fan-bake and prepare the basil pesto as below.

Vegan basil pesto

Vegan basil pesto


This makes a double batch and you'll have about a 1/3 to 1/4 left over.

  • 3 cups fresh basil leaves
  • 1/2 cup pine nuts
  • 2 pinches sea salt
  • 2 fresh garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup of nutritional yeast 

Put all of the ingredients in a food processor and blitz till it's reached a good pesto consistency.

Wash the salmon fillets in fresh cold water and prepare them to either smoke or bake, if you have a handy man who knows how to smoke fish then I highly recommend you smoke your salmon, the smokey flavour is so delicious in this recipe. Otherwise baking is absolutely fine. For baking prepare the washed salmon by placing each portion in tinfoil with a good squeeze of lemon juice and a light sprinkle of sea salt and cracked pepper. 

Chop up all your vegetables to prepare them for roasting into nice edible sizes. Lightly drizzle a small amount of EVOO or macadamia nut oil on a baking tray and toss the vegetables until lightly coated - I really try to use as little oil as possible here. Bake on 180 degrees for 20 minutes, take out and give them a turn, then bake for a further 10-20 minutes or until done. About15 minutes before the veges are ready, place your foiled salmon in the oven (if your baking it) and cook until both are done.

Fresh salmon fillets with lemon

Fresh salmon fillets with lemon

Red & green peppers, squash, red onion & orange sweet potato

Red & green peppers, squash, red onion & orange sweet potato

While that's baking, boil a full kettle with filtered water, once boiled fill a pot and bring to the boil on the stove top. Pour a tiny amount of EVOO in the boiling water and a generous pinch of sea salt so the pasta doesn't stick to itself when boiling. Pour in 1 box of gluten free pasta and mix well. Boil until your pasta is soft and ready, around 10-15 minutes, keep testing a piece to see if it's cooked all the way through. Drain off in a strainer and let the pasta sit to steam off.

Once the baked veges are cooked place them in a large mixing bowl, pour in the cooked pasta, flake in your baked or smoked salmon, spoon in about 2/3 of your vegan basil pesto, give it all a generous squeeze of lemon and a good sprinkle of sea salt and mix gently until it's all coated in pesto. Give it a quick taste to see if it needs any more sea salt or lemon juice, I like lots it just depends what you like so add more if you need to... and enjoy!!