Salmon and dill macaroni
(at time of publication)
- 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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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.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 3g
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