Whole Wheat Penne with Salmon and Kale

This tasty pasta dish stars healthy salmon, kale and tomatoes.

15 minutes

Active cooking time

796  CAL

per serving




Salmon gives this deliciously simple dish a dose of anti-inflammatory omega-3 fatty acids. Choose 100% whole-grain pasta instead of refined versions. Nutrient-rich kale includes impressive amounts of immune-supporting vitamin A, vitamin K for proper blood-clotting and vitamin C, an antioxidant necessary for cartilage health. If desired, pre-washed, pre-chopped kale – or substitute spinach – eliminates much of the chopping required.


½ pound salmon fillet

2 cups whole wheat penne, or other bite-sized pasta

1 Tbs. olive oil

½ bunch kale, chopped (about ¼ pound)

1 cup grape tomatoes, halved

½ cup dry white wine

Salt and freshly ground pepper, to taste

2 tsp. unsalted butter


Preheat the oven’s broiler. Rinse salmon under cold water, pat dry with a paper towel, season with salt and pepper, and place on a baking sheet lined with aluminum foil.

Cook about 5 inches from the heat until golden brown on top, or for approximately 10 minutes per inch of thickness. While salmon cooks, boil water in a large saucepan and cook pasta al dente, according to package instructions.

Meanwhile, heat oil over medium heat in a large sauté pan. Add kale and cook about 5 minutes, stirring often, until wilted. Add tomatoes, wine, salt and pepper; cook about 5 more minutes, stirring occasionally, until tomatoes have collapsed.

Chop up cooked salmon and add to the tomato mixture along with butter; reduce heat to low. Drain pasta and add to salmon mixture. Serve hot with freshly ground pepper.

Ingredient Tips & Benefits

Nutrition information (per serving)*: Total Fat (24g); Carbohydrates (96g); Sodium (534mg); Sugar (4g); Fiber (16g); Cholesterol (94mg); Protein (46g)

This recipe, developed by cookbook author and lupus patient Jess Thomson, originally appeared in Arthritis Today magazine. Photo by Iain Bagwell.

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.