Salmon, asparagus and lemon pasta
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Time to make:
$6.50 per serve
(at time of publication)
Full ingredients list:
250g wholemeal pasta
400g boneless salmon fillets
2 bunches asparagus, trimmed, cut into thirds
250g punnet cherry tomatoes, halved
2 cups baby spinach
1 bunch basil, dill or coriander, chopped
zest and juice of 1 lemon
2 tablespoons pine nuts
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta according to packet instructions. Meanwhile, set a large non-stick frying pan over high heat. Add salmon and cook for 2–4 minutes per side, or until cooked to your liking; remove from pan and set aside.
Step 2 Add asparagus and tomatoes to pan; cook for 3–4 minutes, or until asparagus is just tender.
Step 3 Drain cooked pasta and place in a large bowl. Shred reserved salmon roughly and add to pasta bowl with cooked vegies, baby spinach, chopped basil (or dill or coriander), lemon zest and lemon juice; toss well to combine.
Step 4 Divide salmon, asparagus and lemon pasta among 4 bowls, then scatter with pine nuts and serve.
About this recipe
First published: December 2014