Creamy salmon and pea pasta
20 MINUTES | SERVES 4 | EASY |
wholewheat penne
or other wholewheat pasta 240g
salmon 3 x 120g fillets
extra-virgin olive oil 1 tbsp
onion 1, thinly sliced
garlic 2 cloves, crushed
vegetable stock 125ml
reduced-fat crème fraîche 100ml frozen peas 200g
dill ½ a small bunch, roughly chopped
lemon 1, zested
1 Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.
2 Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.
3 Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon, half the dill and lemon zest, and toss to combine, seasoning well. Serve in warm bowls with more dill scattered over.
PER SERVING 508 kcals | fat 19.5G saturates 5.3G | carbs 47G | sugars 5.9G fibre 10.1G | protein 31G | salt 0.2G
Nadine Brown is a recipe writer and food editor with six years of experience writing healthy recipes. There’s always an interesting, nourishing bowl of food at her table. Find her on Instagram @n0sh.17.
Omagazine.com
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