Salmon with roasted veg fettuccine

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 25 mins

Ingredients

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2 red capsicums, halved, deseeded
1 punnet cherry tomatoes
1 red onion, cut in wedges
olive spray oil
300g fresh fettuccine pasta
3 tablespoons pesto
275g salmon fillets, chopped in 2cm chunks (we used Regal fresh salmon cuts)
freshly ground black pepper

Instructions

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1 Preheat oven to 200°C. Place capsicums on a lightly greased tray with cherry tomatoes and onion. Spray with a little oil and cook until skins are tinged black at edges (tomatoes will only need 8 minutes, the other veges will take about 15 minutes). Set aside.

2 Cook fettuccine in boiling water until tender. Drain and toss lightly in pesto.

3 Cut capsicums into small pieces. Add to pasta with onion and tomatoes. Toss lightly to mix.

4 Stir-fry or microwave salmon chunks. Toss lightly in pasta. Season with pepper and serve with fresh basil.

Variations

Make it gluten free: Use gluten-free pasta and pesto.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 25 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 5 g

Sodium 240 mg

Calcium 50 mg

Iron 1.5 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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