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Simple Salmon Pasta

Simple Salmon Pasta

Serves 2 (each serving contains approximately 511 kcal)
Suitable for vegetarians if an alternative to salmon is used.

Salmon contains omega 3 fatty acids which promote heart health.

Ingredients

100g wholewheat pasta, such as fusilli or penne
1 tbsp olive or rapeseed oil (15g)
2 salmon fillets (125g each)*
100g cherry tomatoes
50g baby spinach leaves
25g rinsed capers
1 tbsp freshly grated Parmesan cheese (15g)

*Suitable vegetarian alternatives for salmon are:
345g tofu
535g mycoprotein such as Quorn vegan pieces
435g chickpeas, drained and rinsed

The Method

Cook the pasta in a large pan of boiling water for 10-12 minutes or according to
packet instructions until just tender.

Meanwhile, heat a non-stick frying pan over a medium heat. Add the oil and then add
the salmon and cook for 5-6 minutes, skin side down.

Chop the cherry tomatoes and add to the salmon, then sauté for another 2 minutes.

Remove the frying pan from the heat and flake the salmon fillets into small pieces
with a fork. Drain the pasta and add to the fish mixture with the spinach and capers.
Fold everything together until evenly combined.

Divide the salmon pasta between bowls and scatter over the Parmesan to serve.
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