Photo: JIP, Wikimedia Commons, CC BY-SA 4.0

Salmon Pesto Pasta with Peas

Name: Salmon Pesto Pasta with Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North American
Ingredients: 450 g salmon fillets; 280 g dry whole wheat pasta; 150 g frozen green peas; 60 g baby spinach; 4 tbsp basil pesto; 3 tsp lemon juice; 3¼ tbsp parmesan, grated; ½ tsp black pepper

Flaked roast salmon, peas and spinach tossed with whole wheat pasta and basil pesto. Fast, fresh and full of omega-3s.

605calories

38 gprotein
59 gcarbs
24 gfat
9 gfibre

per serving

Prep: 10 min
Cook: 15 min
Serves: 4
Cost: $4.60/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 220°C (425°F) with a rack in the centre. Line a small tray with parchment.
Roast the salmon for about 10 minutes, until it flakes easily and reaches 63°C (145°F). Flake into large pieces, discarding the skin.
Meanwhile, bring a large pot of salted water to a boil over high heat and cook the pasta for the time on the package, about 11 minutes, adding the peas for the last 2 minutes. Save a mug of pasta water and drain.
Return the pasta and peas to the pot off the heat and toss with the pesto, spinach, lemon juice and a splash of pasta water until the spinach wilts.
Gently fold in the salmon, season with pepper and top with parmesan.