Salmon fillet with vegetable pasta in tomato sauce Recipe

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  • Gluten-free
  • Healthy

serves:

4

Cost:

not

Prep:

10 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.

Ingredients

  • 100g pasta shapes, such as rigatoni
  • Pinch of salt
  • 150g broccoli, broken into small florets
  • 100g fine green beans, trimmed and halved
  • 1 leek, trimmed and sliced
  • 4 x 100g salmon fillets
  • 2tbsp lemon juice
  • Freshly ground black pepper
  • 1tbsp chopped fresh chives
  • 100g frozen garden peas, thawed
  • 500g jar original tomato pasta sauce

Method

  • Pre-heat the grill.

  • Cook the pasta shapes in a large saucepan of lightly salted boiling water for 8-10 mins, or according to pack instructions. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.

  • Meanwhile, arrange the salmon fillets on the grill rack. Sprinkle them with lemon juice, season with black pepper and sprinkle with half the chopped chives.

  • Grill for 6-8 mins, or until the flesh is opaque and flakes easily when tested with a fork.

  • Drain the pasta and vegetables then return them to the saucepan with the peas. Stir in the jar of pasta sauce and heat, stirring gently for 2-3 mins.

  • Share the pasta between 4 warmed serving plates or bowls and top with a fillet of salmon. Sprinkle with the remaining chives and serve immediately.

More Recipe Ideas

Top Tip

Swap the lemon juice in this recipe for orange juice to give the salmon a different flavour.