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Salmon Pasta

 



Method 1

Ingredients

350g penne

2 salmon steaks, about 175g/6oz each

1 tbsp olive oil

2 tbsp pine nut

1 red pepper, deseeded and chopped

300g mushroom, sliced

handful basil leaves


STEP 1

Cook the pasta following pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.


STEP 2

Heat the oil in a pan, then cook the pine nuts until toasted. Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.


STEP 3

When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

 


Method 2

Ingredients:

- 8 oz whole wheat pasta

- 1 lb salmon fillets

- 2 tbsp olive oil

- 3 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- 2 cups baby spinach

- 1/4 cup chopped fresh basil

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

- Lemon wedges for garnish


Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute.

3. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for 4-5 minutes per side until cooked through. Remove from skillet and flake the salmon into bite-sized pieces.

4. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.

5. Add the cooked pasta, flaked salmon, baby spinach, and chopped basil to the skillet. Toss everything together until well combined and the spinach is wilted.

6. Remove from heat and sprinkle with grated Parmesan cheese. Season with additional salt and pepper if needed.

7. Serve the healthy salmon pasta with lemon wedges on the side for garnish. Enjoy!



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