Salmon with roasted veg fettuccine
Serves:
4
Time to make:
25 mins
Total cost:
$16.00 / $4.00 per serve
(at time of publication)
(at time of publication)
Health information:
Diabetes-friendly
Gluten-free (or can be made gluten-free*)
Low sodium
Instructions
Instructions and steps:
Step 1 Preheat oven to 200°C. Place capsicums on a lightly greased tray with cherry tomatoes and onion. Spray with a little oil and cook until skins are tinged black at edges (tomatoes will only need 8 minutes, the other veges will take about 15 minutes). Set aside.
Step 2 Cook fettuccine in boiling water until tender. Drain and toss lightly in pesto.
Step 3 Cut capsicums into small pieces. Add to pasta with onion and tomatoes. Toss lightly to mix.
Step 4 Stir-fry or microwave salmon chunks. Toss lightly in pasta. Season with pepper and serve with fresh basil.
Variations
Make it gluten-free: Use gluten-free pasta and pesto.
About this Recipe
Photography: Carolyn Robertson
First Published:
April 2010
Rating:
(2 votes)
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Full ingredient list:
- 2 red capsicums, halved, deseeded
- 1 punnet cherry tomatoes
- 1 red onion, cut in wedges
- olive oil spray
- 300g fresh fettuccine pasta
- 3 tablespoons pesto
- 275g salmon fillets, chopped in 2cm chunks (we used Regal fresh salmon cuts)
- freshly ground black pepper
Nutritional information (per serve)
Energy:
1890kJ
Calories:
452cal
Protein:
25g
Fat:
18g
- saturated:
4g
Carbohydrates:
45g
- sugars:
6g
Dietary Fibre:
5g
Sodium:
240mg
Calcium:
50mg
Iron:
1.5mg
Nutrition information is given per serve
*NS: not specified
