Quick salmon and lemon pasta

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

First published: Mar 2015

Serves: 2

Time to make: 20 mins

Total cost: $11.20 / $5.60 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 461cal

Kilojoules 1930kJ

Protein 24g

Total fat 23g

–Saturated fat 5g

Carbohydrates 40g

–Sugars 5g

Dietary fibre 9g

Sodium 60mg

Calcium 130mg

Iron 6.5mg

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.

Save to favs/meal planning

Subscribe now in to enjoy this feature

See favs PRINT