Salmon with roasted veg fettuccine

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

First published: Apr 2010

Serves: 4

Time to make: 25 mins

Total cost: $16.00 / $4.00 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 452cal

Kilojoules 1890kJ

Protein 25g

Total fat 18g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 6g

Dietary fibre 5g

Sodium 240mg

Calcium 50mg

Iron 1.5mg

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.

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