Salmon and asparagus pasta
250g dried wholemeal pasta
420g boneless salmon fillets
2 bunches asparagus, chopped
250g punnet cherry tomatoes, halved
1/2 bag baby spinach
1 bunch fresh basil, dill or coriander, chopped
1 lemon, zest and juice
25g pine nuts
Total fat 30g
Saturated fat 8g
Dietary fibre 11g
1 Cook pasta following packet directions. Meanwhile, fry salmon in a non-stick pan for 2-4 minutes each side or until cooked to your liking. Remove and set aside.
2 To same pan add asparagus and tomatoes. Cook for 3-4 minutes until tender.
3 Drain pasta, shred salmon and place both in a large bowl with all vegetables, lemon zest and juice. Sprinkle with pine nuts and serve.
Make it gluten free: Use gluten-free pasta.
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