Quick salmon and lemon pasta

Serves: 2

Time to make: 20 mins

Ingredients

1 cup wholemeal pasta (we used penne)
1 clove garlic, finely chopped
2 spring onions, finely sliced
4 cups chopped spinach leaves
½ x 400g can no-added-salt chopped tomatoes
1 lemon, grated zest and juice
150g boned salmon fillet, chopped in 2cm chunks
2 teaspoons lemon-infused olive oil
chilli flakes, to serve (optional)

Instructions

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1 Cook pasta following packet directions.

2 Heat a pan over a medium heat. Spray with oil and cook garlic and spring onions for 1 minute. Add spinach to pan and cook, stirring, until spinach is wilted. Add tomatoes and about 1/2 cup water to pan.

3 Add salmon chunks to pan and poach for about 3 minutes, until just cooked through. Add pasta to pan, with a little reserved pasta water if sauce needs loosening.

4 Serve salmon pasta drizzled with lemon-infused oil, garnished with chilli flakes (if using) and a lemon slice if you prefer.

Variations

Make it low FODMAP: Use gluten-free or Italian-made pasta and use green part only of spring onion.
Make it gluten free: Use gluten-free pasta that does not contain soy, garbanzo bean or lupin flour. Use the green tips of the spring onion only. Swap the garlic for 1 teaspoon of garlic infused oil.

Nutrition Info (per serve)

Calories 461 cal

Kilojoules 1930 kJ

Protein 24 g

Total fat 23 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 5 g

Dietary fibre 9 g

Sodium 60 mg

Calcium 130 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.