Salmon spaghetti with lemon, bok choy and rocket
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)
Total fat 17g
Saturated fat 5g
Dietary fibre 15g
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).
Make it gluten free: Use gluten-free pasta.
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