Micro Scooters leaderboard
Please log in to view this recipe
  • Free e-recipe book on sign up
  • Access to exclusive recipes & content
  • Exclusive offers on AK products
  • Great competitions and prizes
  • Never miss a thing with our newsletter

sign up


  • 200 g fusilli
  • 2 tbsp light olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100 g orange pepper, cut into strips
  • 100 g brocolli florrets
  • 1 medium courgette, sliced and cut into semi-circles
  • 250 g salmon fillets
  • 200 ml fish stock
  • 150 ml creme fraiche
  • 200 ml vegetable stock
  • 150 tomatoes, skinned, deseeded and cut into chunks
  • 75 g parmesan cheese, grated


  1. Cook the fusilli according to the instructions on the packet.
  2. Heat the oil in a heavy-based saucepan and sauté the onion and garlic for 3 minutes, stirring occasionally. Add the orange pepper, broccoli and courgette and sauté for 6–7 minutes until tender, stirring occasionally.
  3. Meanwhile, cut the salmon into chunks, put in a saucepan, cover with fish stock and poach over a gentle heat for 3–4 minutes until cooked. Remove from the pan, strain and set aside.
  4. Stir the crème fraîche and vegetable stock into the cooked vegetables and bring to a simmer.
  5. Stir in the chopped tomatoes and chunks of salmon and simmer for 2 minutes, then stir in the Parmesan and season to taste.
  6. Toss the drained fusilli with the sauce, taking care not to break up the chunks of salmon.
Please log in to view this recipe
Forgot Password?

sign up