Salmon spaghetti with lemon, bok choy and rocket
Ingredients
Nutrition Info.(per serve)
400g dried wholemeal spaghetti
1 head broccoli, cut into small florets and stalk diced
1 bok choy (120g), sliced
200g plain hot smoked salmon (we used Regal), flaked into pieces with a fork
100ml light cooking cream (we used Philadelphia)
1 lemon, zest only
2 cups rocket leaves
freshly ground black pepper
fresh dill, chopped (optional)
Nutrition Info
-
Kilojoules 2390kJ
-
Calories 570cal
-
Protein 31g
-
Total fat 17g
-
Saturated fat 5g
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Carbohydrates 65g
-
Sugars 5g
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Dietary fibre 15g
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Sodium 570mg
-
Calcium 190mg
-
Iron 5mg
Instructions
1 Cook spaghetti (follow packet instructions). Three minutes before the end of cooking, add broccoli and bok choy. Drain; set aside.
2 In a large pot combine salmon, broccoli, bok choy and spaghetti and stir in cooking cream until warmed through.
3 Add lemon zest and rocket; mix to combine. Season with pepper.
4 Divide among four bowls and serve with dill (if using).
- Servings : 4
- Ready in : 20 Minutes
- Ingredient : Bok choy (Asian greens), Broccoli, Cream, Dill, Lemons, Pasta, Pepper, peppercorns, Rocket, baby rocket, Salmon
Variations
Make it gluten free: Use gluten-free pasta.

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