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.
