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Italian Beans and Salmon Kilner Jar Lunch
20 Min Serves 2
A great meal prep idea for midweek lunches, these look great in lidded glass jars, but you can use whatever sealed containers you like
Ingredients
- 1 John West No Drain Fridge Pot Pink Salmon
- 75g fusilli pasta
- 2 heaped tbs fresh pesto (or from a jar)
- 100g cherry tomatoes, halved
- 100g cannellini beans in water, rinsed and drained
- Few thin slices red onion
- 2 handfuls rocket leaves
Made with
Pink Salmon Fridge Pot
Pink Salmon Fridge Pot
Caught in the cold clear waters off Alaska and Canada, our Wild Alaskan Pink Skinless and Boneless Salmon is MSC approved and sustainably caught. Protein-packed and flavour-filled is a natural source of omega-3 and incredibly versatile for any mealtime now available in a convenient Fridge Pot, it’s quick and easy with no cooking needed and ready to eat.
Step 1
Cook the pasta until almost done, but not quite (it will soften a little in the jar). Drain then cool in cold water
Step 2
Spoon the pesto into the bottom of the jars, add the cold pasta, then the tomatoes
Step 3
Divide the salmon between the jars then top with the beans, onions and rocket. Close the lids and keep in the fridge for up to two days
Tip
This is also great with borlotti or haricot beans
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