Zesty Summer Spaghetti with Salmon
This dish ticks all the boxes. A satisfying lemony creamy pasta loaded with greens and balanced with protein ticks all the boxes. Ready in under 25 minutes, you can cut your cooking time down further by using pre-cooked hot smoked salmon instead of raw.
Zesty Summer Spaghetti with Salmon
SERVES: 2
READY IN: 25 mins
DIETARY: DF, GF, VEG & VGN Adaptable
Ingredients:
150g spaghetti of your choice
200g salmon fillet, raw or hot smoked
100g snow peas, ends trimmed and cut into 4cm pieces
1 bunch asparagus, cut into 4cm pieces
1 courgette, sliced
⅓ cup cream
½ lemon, finely grated zest and juice
2 tablespoons finely chopped dill or parsley, plus more for garnish
large handful of rocket leaves, to serve
shaved parmesan, to serve
Method:
If using a raw salmon fillet, cook to your liking.
Cook the spaghetti as per the instructions on the pack, drain, rinse under cold water and set aside.
Heat a drizzle of olive oil in a frying pan or skillet over medium to high heat. Sauté the snow peas, asparagus and courgette for 3-5 minutes until bright green and starting to become tender. Transfer to a plate and return the pan to a low heat.
Add the cream, lemon zest and juice to the pan and season well with salt and pepper. Simmer while stirring for 2-3 minutes until the cream starts to thicken.
Add the cooked spaghetti, green vegetables and chopped dill or parsley, and toss to coat. Cook for a further 1-2 minutes to heat through.
Use tongs to transfer to two serving plates. Break the salmon apart with your hands and flake over the pasta. Place a handful of rocket leaves on the side of each plate and garnish with shaved parmesan and more dill or parsley if you fancy.
NOTES:
If you can’t find snow peas, add in an extra courgette or ¾ cup of defrosted frozen peas.
MAKE IT VEGETARIAN/VEGAN:
Make it vegan by using non dairy cream and cheese, and skip the salmon and add in some extra veggies.