Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.
- 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
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.
Top tip for making Salmon fillet with vegetable pasta in tomato sauce
Swap the lemon juice in this recipe for orange juice to give the salmon a different flavour.