Heavenly Superfood Pasta with Salmon
Created by Jenny Mace
I love cooking and trying out new dishes - my cooking style is 'Fresh, Simple, Healthy and Constantly Evolving'. I use a lot of produce from our own organic kitchen garden and will change dishes to use up ingredients as I hate waste.
- Created by Jenny Mace
- 10 mins preparation
- 20 mins cooking
- Serves 2
Healthy, wholewheat pasta tossed with Pesto, 'jeweled' veg and topped with scrumptious Tenderstem® broccoli and pan fried salmon (or you could top with hot smoked salmon or fried halloumi cheese).
- 150g Dried wholewheat fusilli
- 200g Tenderstem® brocolli sliced lengthwise
- 8-10 Cherry tomatoes
- 100g Butternut squash, peeled and finely diced
- Small (or 1/4 large) pepper diced to same size as Squash
- 100g Asparagus (tips only, sliced)
- 50g+ Green beans, sliced
- 1-2 Heaped teaspoons pesto
- 2 Salmon fillets
- Rapeseed oil
Heat a little oil in an ovenproof dish and add the diced squash. Put in the oven 200 degrees C for 10 minutes.
Put a pan of water on the hob and bring to the boil. Put water into the base of a steamer and put on the hob and bring to the boil.
Remove dish from the oven. Add the diced pepper, mix with the squash and return to the oven.
Add a tablespoon oil to a frying pan and heat - add salmon, skin side down and cook until skin is crispy. Reduce heat and cook sides and top of salmon until thoroughly cooked.
Meanwhile place cherry tomatoes in and ovenproof dish and put in oven. Add pasta to boiling water. Warm plates.
Add beans and asparagus to one tier of the steamer and the Tenderstem® broccoli in another and place on top of boiling water in pan.
TO SERVE: Drain roasted veg on kitchen roll to remove excess oil. Drain pasta and stir in pesto. Divide between two bowls (or plates). Divide steamed veg (except Tenderstem® broccoli), roasted veg and tomatoes between plates and stir into pasta to give a jeweled effect. Top with Tenderstem® broccoli and salmon. Serve.