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Salmon and dill macaroni

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 15 mins

Ingredients

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2 ½ cups macaroni
cooking spray oil
2 cloves garlic, crushed
375ml can light evaporated milk
210g can pink salmon
2 cups baby spinach, chopped
4 spring onions, finely chopped
2 tablespoons chopped fresh dill

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Instructions

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1 Cook pasta following packet directions until al dente. Drain and return to pan.

2 Meanwhile, spray a large non-stick frying pan with cooking oil. Add garlic and cook over a medium heat for 1 minute. Pour in evaporated milk and bring to a simmer over a low heat. Add macaroni and salmon. Cook, stirring, for 1 minute or until hot. Remove from heat.

3 Stir in spinach, onions and dill. Cook until spinach just wilts. Divide between serving bowls. Serve immediately.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 437 cal

Kilojoules 1830 kJ

Protein 27 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 13 g

Dietary fibre 3 g

Sodium 430 mg

Calcium 370 mg

Iron 2 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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