Salmon and asparagus pasta

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

250g dried wholemeal pasta
420g boneless salmon fillets
2 bunches asparagus, chopped
250g punnet cherry tomatoes, halved
½ bag baby spinach
1 bunch fresh basil, dill or coriandercilantroX, chopped
1 lemon, zest and juice
25g pine nuts

Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 592 cal

Kilojoules 2480 kJ

Protein 32 g

Total fat 30 g

Saturated fat 8 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 11 g

Sodium 80 mg

Calcium 90 mg

Iron 4.5 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.

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