Everyday Meals

Tomato Salmon And Zucchini Spaghetti


This easy to make pasta dish will become a weekday family favourite

Prep time:10 mins

Cook time:25 mins

Serves: 4


  • 400g spaghetti
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 140g tub Leggo’s Tomato Paste
  • 1 cup vegetable stock or white wine
  • 3 roma tomatoes, diced
  • 1 teaspoon sugar
  • 1 zucchini, cut into 1/2 cm thick slices
  • 2 teaspoons olive oil, extra
  • 415g can John West Red Salmon, drained, skin and bones removed, broken into large chunks
  • finely grated zest of l small lemon


Step 1

Cook pasta following packet directions. Drain and keep warm.

Step 2

Meanwhile, heat oil in a saucepan and sauté onion and garlic for 2-3 minutes, without colouring until onion is translucent. Add tomato paste, reduce heat and cook for 2-3 minutes stirring continuously.

Step 3

Add stock, diced tomatoes and season to taste. Reduce heat and simmer for 10 minutes until sauce is thickened and tomatoes have broken down. Stir in sugar.

Step 4

Heat oil in a small frypan and cook zucchini on both sides until golden. Stir into tomato sauce.

Step 5

Toss sauce through hot pasta. Gently fold through salmon leaving large visible salmon chunks. Serve immediately sprinkled lemon zest and extra pepper.

Tasty Tip!

It’s important to ‘cook out’ the tomato paste when adding to dishes as this will yield a more balanced and rounded tomato flavour to your dishes.

Tomato Salmon And Zucchini Spaghetti
Average user rating:
  • 5

Featured in this recipe

  • Red Salmon 415g

    Red Salmon 415g

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