Salmon and asparagus pastaReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 30g
–Saturated fat 8g
Dietary fibre 11g
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