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Servings 4
Calories 792 kcal
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients
 

  • 400 g fresh salmon, (2 x 200g pieces) free on skin and bone
  • 2 tbsp vegetable oil
  • 10 g vegetable stock cube
  • 500 g fusilli pasta, this also works well with spaghetti
  • 250 g frozen peas
  • 2 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • 3 tbsp chopped fresh basil
  • 50 g fresh baby spinach leaves
  • salt and freshly ground black pepper
  • extra chopped basil
  • 0.5 lemon

Instructions
 

  • Heat a small frying pan, and then add the oil.
  • Season the salmon really well and gently cook on both sides for 2-3 minutes so that it is half cooked, don't rush. Remove the pan from the stove.
  • At the same time, place a pan of cold water on the stove, add half the stock cube and bring to a boil.
  • Once boiling, add the pasta and cook until just tender, then drain and keep warm.
  • Cook the peas in boiling stock/water for 1 minute.
  • Pop 3/4 of the peas into a liquidiser with the other half of the stock cube, extra virgin olive oil, mustard and basil and blitz, gradually adding enough vegetable stock to give you a nice, thick green, smooth puree.
  • Pour the sauce over the warm pasta and fold through along with the spinach.
  • Flake the salmon into big pieces and again gently fold through the pasta and sauce.
  • Try and not to break it up too much.
  • Serve in deep bowls, top with a little extra chopped basil, black pepper and a squeeze of lemon.
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Nutrition Facts
Salmon Pea and Basil Pasta
Amount per Serving
Calories
792
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
55
mg
18
%
Sodium
 
518
mg
23
%
Potassium
 
1000
mg
29
%
Carbohydrates
 
104
g
35
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
40
g
80
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pasta, Seafood
Cuisine ITV This Morning
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